Egg Salad Turnovers Recipe

• 6 hard cooked Large eggs
• Desired amount of mayonnaise
• 1 box Pillsbury pie shells

1. Boil Large eggs.
2. Chop as for egg salad.
3. Add in mayonnaise and desired amounts of salt and pepper.
4. Open pie shells.
5. Cut in half.
6. Fill with egg salad, fold over and crimp edges with a fork.
7. Bake 20 to 25 min at 425 degrees.

eggs, mayonnaise, pie shells

Taken from cookeatshare.com/recipes/egg-salad-turnovers-14193 (may not work)