1 T. dill
1 t. celery seed
1/4 cup mayonnaise (more or less depending on taste)
Salt and pepper to taste
Place eggs in cold water. Bring to boil and boil 8 minutes. Peel eggs grate fine. In small mixing bowl combine grated eggs, dill and celery seed and mash with fork. Add mayonnaise and mix well. Serve on bread as sandwich or stuff in hollowed tomato. Enjoy!
1 large (13 ounce) can breast of chicken
1 cup finely chopped pecans
1/2 cup finely chopped green onion
1 cup Michigan dried cherries
1 Teaspoon dill weed
1 Teaspoon celery seed
Pinch of tarragon
Salt and Pepper
Combine all ingredients except mayonnaise and mix well. Add mayonnaise until spreadable. Refrigerate for 2 hours before serving to enhance flavor. Serve on lettuce leaves or on bread.
1 can Armour chopped ham
1/2 cup finely chopped bell/green pepper
1/2 cup finely chopped onion
Cube ham and place in food processor. Process until finely chopped. Combine ham, pepper and onion; add mayonnaise until mixture is spreadable.