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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 8 large eggs
3 tablespoons olive oil
1 medium onion -- cut in
half and thinly sliced
10 ounces mushrooms --
2 medium celery stalks --
finely chopped
1/4 cup fresh parsley --
1/2 tablespoon salt
1/4 teaspoon black pepper
1 head butterhead lettuce --
leaves separated
How To Prepare: 1. Hard-cook eggs; cool
under cold running water
until easy to handle.

2. Meanwhile, in nonstick
12-inch skillet, heat 1
tablespoon oil over medium
heat until hot. Add onion
and cook 10 to 12 minutes
until tender and golden,
stirring occasionally.
Increase heat to
medium-high, add
mushrooms and cook 8
minutes or until
mushrooms are golden.

3. Remove shells from
hard-cooked eggs. Finely
chop eggs. In large bowl,
toss eggs with mushroom
mixuture, celery, parsley,
salt, pepper, and remaining
2 tablespoons oil.

4. To serve, line platter with
lettuce leaves and top with
Number of Servings: 6
Carbs per serving - include all nutritional information if known: 5.66g
Effort (Easy, Average, Difficult): Easy

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