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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

04.09.2001

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other new +recent NOURISH recipes:
o Pipa Tofu
o Vegetarian Chow Fun with Black Bean Sauce
o Mixed Greens with Strawberries, Pine nuts, + Balsamic Vinaigrette
o Penne with Brie, Sundried Tomatoes, + Basil
o Bruschetta with 2 toppings 
o Egg dumplings 
o Shrimp Balls 
o Veggie Frittata 
o Cinnamon French Toast 
o Pappardelle with Kale, Chestnut and Italian Sausage 

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quick fix : 
Egg Salad
Egg salad is a terrific way to make use of all those hard-boiled eggs you might have leftover after Easter. To cut back on the fat content, I use just enough mayonnaise to give the salad flavor, then add nonfat yogurt until the salad reaches a good consistency.


ingredients
4 hardboiled eggs
3 tsps. mayonnaise
1 Tbsp. nonfat yogurt
1 Tbsp. minced scallions (or chives)
salt and pepper to taste
time 
25-30 minutes

serves

1. Peel the eggs and place them in a mixing bowl.
2. Using the back of a fork, mash up the eggs into little bits. 
3. Add mayonnaise, yogurt and scallions to the mix, and stir well.
4. Add salt and pepper, then adjust seasonings to taste. Serve on good bread.

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check out more related recipes:
deviled eggs 

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