|
|
|
|
6 servings
Ingredients:
2 eggs2 (15 ounce) cans kidney beans, drained1/2 onion, diced1 stalk celery, diced2 tablespoons sweet pickle relish1/2 cup mayonnaisesalt and pepper to taste
Instructions:
Place eggs in a saucepan with enough cold water to cover.Bring to a boil.Remove saucepan from heat.Cover, and let eggs stand in hot water for 10 to 12 minutes.Drain, cool, peel, and chop.In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise.Season with salt and pepper.Chill at least 1 hour in the refrigerator before serving.
|
|
|
