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Green Bean Egg Salad

By: Jane Gysbers  
"'I received this recipe from my mother-in-law, and it's a great alternative to potato salad,' says Jane Gysbers of Blaine, Minnesota. Tip: 'Cook a large kettle of green beans for supper and use the leftovers the next day to fix this delicious dish,' Jane suggests."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 103 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound fresh green beans, cut into 1 1/2 inch pieces
  • 3 hard-cooked eggs, chopped
  • 1/2 cup chopped sweet onion
  • 3/4 cup mayonnaise
  • 3/4 teaspoon prepared mustard
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion.
  2. In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and mix well. Cover and refrigerate for at least 2 hours before serving.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by LINDA MCLEAN 
Yea! I'm the first to rate your recipe Jane! I loved this, especially now since I'm growing... MORE

 
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