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Georgia Department of Agriculture

Roasted Peanut Egg Salad

Roasted Peanut Egg Salad


Printer Friendly Recipe



Prep: 5 minutes
Cook: 5 minutes
Yields: 2 meal sized servingss



2/3 cup celery, finely diced
1/2 cup roasted peanuts, coarsely chopped
1 hard-boiled egg, finely chopped
1 Tbsp. mayo
1 Tbsp. Dijon mustard
1 Tbsp. sweet relish




In a large bowl, mix all ingredients and serve on a bed of lettuce, on whole grain bread, or multi grain crackers.

Recipe Note: This makes a nice dish for a light buffet, tailgate, or holiday table.

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