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Hard-Boiled Egg Casserole

Make sure to include this easy dish on your menu—it’s a great way to use up leftover hard-cooked eggs. My casserole is perfect for fixing up the night before, if you leave off the potato chips. Right before you put it in the oven, sprinkle the chips on top.—Mavis McBride, Mesa, Arizona
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 10 hard-boiled large eggs, chopped
  • 1-1/2 cups diced celery
  • 2/3 cup mayonnaise
  • 1/2 cup chopped pecans or walnuts
  • 2 tablespoons chopped green pepper
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed potato chips

Directions

  • In a bowl, combine eggs, celery, mayonnaise, nuts, green pepper, onion, salt and pepper; mix well. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 375° for 25 minutes or until heated through.
Nutrition Facts
1 cup: 344 calories, 31g fat (8g saturated fat), 248mg cholesterol, 447mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 12g protein.

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