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August 13, 2005

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Ana

This sounds just wonderful as a brown bag lunch. I'm always looking for new ideas.

Amy

Hello! This is Vera's friend Amy, from Baltimore. She passed this recipe on to me, after I confessed that I wanted to spend her post-wedding brunch eating the egg salad with a spoon. Now I know what to do with the fresh eggs and dill in my fridge. Thank you!

Lindy

Amy! Thank you. I am still stunned to discover that anyone actually reads this.

Jeanne

Hi Lindy

I hope yuo don't mind, but I included you in the EoMEoTE round-up anyway - you weren't the only one who didn't follow the theme!! Lovely to have you playing along - and here's the round-up:
http://cooksister.typepad.com/cook_sister/2005/08/eomeote9.html

Zvuv

this is exactly how my mom makes deviled eggs (except of course you save the egg whites).

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