Bird’S Nest Egg Salad

• 1 egg
• 3 cups chow mein noodles
• 1/4 teaspoon garlic salt
• 6 hard-boiled large eggs, chopped
• 1/3 cup mayonnaise
• 1/3 cup finely chopped celery
• 2 tablespoons finely chopped onion
• 2 tablespoons minced fresh parsley
• 1-1/2 teaspoons ground mustard
• 1/2 teaspoon lemon juice
• 1/4 teaspoon seasoned salt
• Lettuce leaves, optional

1. In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased
2. . Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350u0b0 for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely.
3. In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.

egg, noodles, garlic salt, eggs, mayonnaise, celery, onion, parsley, ground mustard, lemon juice, salt

Taken from www.tasteofhome.com/recipes/bird-s-nest-egg-salad/ (may not work)