| cooked beef roast | 1 | lb | | onion | 1 | | | boiled eggs | 2 | | | carrots | 3 | |
| fresh parsley | 2 | sprigs | | dill pickles | 2 | |
|
Directions:
Place cut up chunks of carrots and onion in bowl in food processor equipped with knife blade. Add chunks of meat,
pickles, parsley, and quartered eggs. Process until finely chopped but not pureed. Dump into large bowl. Continue all ingredients are processed.
Add one tablespoon of Creole mustard and one or two tablespoon of mayonnaise to mixture; mix well and serve.
Can be used as stuffed tomato or avocado or as a sandwich spread or just on lettuce with crackers.
