Recipe by judy olson
"This is beautiful when cut to serve with the veggie stalks, onions and brilliant yellow yolks of the Easter boiled eggs in the middle. Some Easter egg yolks take on some food coloring. My mother would make a contest of having us kids guess whose eggs were who's. I know now it was her way for us to finish our plates! Also with good old ground beef."
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hard-cooked eggs, peeled
5 small spears
salt and pepper to taste
1 (15 ounce) can
cream of asparagus soup
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Deja Vu
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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