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    You are in: Home / Recipes / Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad Recipe
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    Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Jezski's Note:

    Got Eggs? Hard-boiled? Have I got a recipe for you! Made originally in the Fifties and still good today.

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    Units: US | Metric


    1. 1
      Mix celery, cucumber and onion together and salt to taste.
    2. 2
      Dissolve 1 package lemon Jello in 1 cup boiling water.
    3. 3
      Mix cream cheese and mayo together and add other ingredients. Add Jello last when cool.
    4. 4
      Refrigerate until set.
    5. 5
      Cooking time is setting time.

    Ratings & Reviews:

    • on February 04, 2013


      Made this today because it sounded refreshing and I had all the ingredients in the house. The only change I made was to add a tablespoon of lemon juice. There are enough eggs in this so that the whole thing tastes like egg salad. A crunchy, softly creamy egg salad but egg salad nonetheless. So I had to think of what to do with it. I wound up eating a bowl full with a lot of artisan tortilla chips crumbled into it, and that was good. I think it would also be nice in cups of crisp lettuce, or spread on whole grain toast. I think it is a little too soft to use as sandwich filling.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad

    Serving Size: 1 (48 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 97.9
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 3.5 g
    Cholesterol 55.9 mg
    Sodium 104.7 mg
    Total Carbohydrate 6.7 g
    Dietary Fiber 0.1 g
    Sugars 5.2 g
    Protein 2.8 g

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