Recipe Egg Salad in Squash Boats (Holiday)

Required Ingredients:

• 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

Preparing/Cooking:

• Bring a large pot of water to a boil over medium-high heat.
• Cut squash in half lengthwise.
• Remove and discard pulp.
• Blanch squash halves by putting in boiling water for about 30 seconds.
• Plunge squash in ice water to stop cooking.
• In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise.
• Season with cayenne and seasoned salt.
• Mix well.
• Spoon egg mixture into squash halves, mounding if necessary.
• Cover with plastic wrap and refrigerate until chilled thoroughly.

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