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THE WEEKLY RECIPE - A different recipe sent each week from

The Editor's Annual Personal Easter Greeting: "Everyday is a celebration when you have Jesus in your heart! May you and yours celebrate a joyous and meaningful Easter Sunday worshiping our risen Savior, Jesus Christ the Son of God--Praise Jehovah Jireh (God our Provider). Hallelujah He lives, He saves!" - Hope Pryor
- I am the resurrection and the life. He who believes in Me will live. - John 11:25 NIV
- He is not here; he has risen, just as he said. - Matthew 28:6 NIV

After Easter, try turning some of those brightly colored eggs into a tasty egg salad sandwich filling. The mild green chiles in this recipe add a south-of-the-border accent. Serve on warm and crusty toasted bagels or English muffins.

Looking for a springtime dessert that offers sensational taste and presentation? Try this recipe for  Strawberry Almond Chocolate Tart.

Green Chile Egg Salad Sandwiches

1 (4-ounce) can ORTEGA® Diced Green Chiles
4 large hard-cooked eggs, peeled and mashed
1/4 cup or more mayonnaise
2 tablespoons sliced green onion
1/4 teaspoon hot pepper sauce
4 bagels or English muffins, split and toasted
  1. Combine chiles, eggs, mayonnaise, green onion, and hot pepper sauce. Season with salt and ground black pepper to taste.
  2. Spread egg salad over toasted bagels or English muffins and serve.

Makes 4 servings. (Recipe can be increased as needed)

Recipes and photographs are the property of Nestlé®, used with permission.
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