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Ingredients20 m servings 151
Original recipe yields 6 servings
- 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.
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Per Serving: 151 calories; 10 9.2 7.5 148 284 Full nutrition
ReviewsRead all reviews 5
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...