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My review
Egg Salad in Squash Boats
Rosemary Johnson
"Yellow squash is hollowed out and filled with egg salad. A great way to use leftover Easter eggs."
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Ingredients
20 m servings 151 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking.
- In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well.
- Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.
Nutrition Facts
Per Serving: 151 calories; 10 g fat; 9.2 g carbohydrates; 7.5 g protein; 148 mg cholesterol; 284 mg sodium. Full nutrition
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Reviews
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Newest
3/28/2005
I had high hopes for this recipe because the egg salad had so many yummy ingredients, but eating the salad along with the squash made it all really bland. I have a lot of leftovers, so I am goi...
7/2/2016
I read over the ingredient list and then read the reviews (all negative up to this point) and was determined to see if this could possibly be as bad as others made it out to be. The only one cha...