Recipe - Egg-Peanut Spread

6 Hardcooked eggs; finely
chopped
One half cup Finely chopped roasted
peanuts
2 tablespoon Finely chopped pimiento
2 tablespoon Finely chopped olives
1 tablespoon Finely chopped chives
Three fourths teaspoon Salt
One fourth cup Mayonnaise
One fourth cup Milk
One fourth teaspoon Worcestershire sauce

Combine all finely chopped ingredients and salt. Stir mayonnaise, milk, and
Worcestershire sauce together. Blend with eggs and other ingredients. Stir
well. Serve with crackers and potato chips. Yield: 2 cups.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.