HORSEY-PECAN EGG SALAD APPETIZERS
Nancy J. Patrykus
I had to think of something to serve them, along with fresh grapes and cherries,and a cold tall liquid refreshment!
This is so simple and a breeze to put together.
They were so surprised when I told them, about the horsey sauce I added to this appetizer.
Needless to say they liked it and wanted m "secret" recipe....LOL!!!
- 3 medium
- hard boiled eggs.......chopped
- 2 Tbsp
- 1 Tbsp
- horseradish sauce
- 2 medium
- stalks celery...chopped
- 2 small
- green onions........chopped
- 1 c
- pecans........(1/2 of the cup chopped)
- salt & pepper to taste
- crackers...your choice
Mix together mayo and horsey sauce.
Add to egg mixture and gently fold in.
Cover and put in refrigerator till serving time.
Put all into a smaller (pretty) bowl, line outer rim of bowl with the other 1/2 cup of pecans.
Set bowl on a large plate.
Arrange crackers of your choice, around the bowl.