Title: Shelby county egg salad
 Categories: Sandwiches, Salads
      Yield: 2 Cups
 
           -Sue Woodward

MMMMM---------------------TEXAS HOME COOKING--------------------------
      6    Eggs; hard boiled, grated
           -fine or sieved
    1/4 c  Plus 2 tbsp pimiento stuffed
           -olives; minced
    1/4 c  Plus 1 tbsp mayonnaise
      2 tb Green onions; minced
      2 tb Parsley; minced
      1 tb Prepared Dijon mustard
           Salt
           Black pepper
           Lettuce leaves; optional,for
           -garnish
 
  "Egg salads have been a winner on Texas tables for well over a
  century. This version, created by Jason Griffin of Center, won a cook
  off at the 1986 East Texas Poultry Festival."
  
  Combine all the ingredients together in a med. bowl, and mix
  thoroughly. Refrigerate the salad, covered, at least 30 mins. Serve
  the salad atop lettuce leaves or spread it on a sandwich. Leftovers
  can be kept a couple of days.
  
  Authors - Cheryl Alters Jamision and Bill Jamison