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Hungry Jack Egg Salad Biscuits


3 large hard-cooked eggs, chopped
2 tablespoons Kraft. Real Mayonnaise
1 tablespoon sliced green onions
1 tablespoon chopped pimiento
1/2 teaspoon seasoned salt
1/2 teaspoon Dijon mustard
1 5 oz. can Hungry Jack. Refrigerated Biscuits
1/2 cup shredded Cheddar cheese

Position the rack in the center of oven and preheat to 375 degrees. In a bowl, combine the eggs, mayonnaise, onions, pimiento, salt, and mustard; blend well.

Separate the dough into 5 biscuits and roll each one out to a 3 1/2-inch circle. Transfer to an ungreased baking sheet and spread each with the egg mixture, leaving a 1/2-inch border. Sprinkle with cheese and bake for 12 to 18 minutes, or until the biscuits are golden brown. Serve hot.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.