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Egg Salad in Squash Boats
- 6 medium yellow squash
- 4 hard-cooked eggs, finely chopped
- 1/4 cup minced celery
- 1/4 cup minced red bell pepper
- 1/4 cup sliced green olives
- 1/4 cup shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill weed
- 2 tablespoons mayonnaise
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon seasoned salt
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 10g|
|Saturated Fat 2.8g|
|Total Carbohydrate 9.2g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|