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Luby's Cafeteria Old-Fashioned Egg Salad

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“For fans of cafeteria cuisine. Cooking time for hard boiled eggs not included in preparation time. From Luby's 50th Anniversary Recipe Collection cookbook.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 head iceberg lettuce, cut into 1 1/2-inch cubes
  • 4 hard-boiled extra-large eggs, cut into thin slices
  • 34 cup sweet onion, thinly sliced
  • 12 cup olives or 12 cup pimento stuffed olive, sliced
  • 34 cup mayonnaise
  • 14 cup French dressing, store bought preferred

Directions

  1. In large bowl, combine lettuce, half the eggs, half the onions, and half the olives.
  2. Toss lightly.
  3. Garnish with remaining eggs, onions, and olives.
  4. Cover and chill.
  5. In small bowl, mix mayonnaise and French dressing until well blended.
  6. Drizzle over salad.

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