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Chunky Deviled Egg Salad on Grilled Country Wheat

Contributed by: NAPSA

Win A Day As An Apprentice Chef In New York City

Chunky Deviled Egg Salad on Grilled Country Wheat
(NAPSA) - Tired of the same old meals? With spring cleaning in full swing, the closet is not the only space in the house that needs a little lift-so does your recipe box.

A makeover recipe contest is challenging home cooks to use Dijon mustard. It can be as simple as sprucing up your everyday tuna salad for a mouth-watering meal, or adding a tablespoon of Dijon mustard to your cheese fondue to liven up the taste.

Maille, the original makers of Dijon mustard, founded by Antoine Maille in 1747, has teamed up with renowned chef Michael Lomonaco of the Travel Channel, and leading New York City restaurants, to launch this recipe makeover contest. Simply use Maille Dijon mustard to transform a basic meal into an extraordinary one.

"Upgrading and making over a familiar recipe into something fresh and original can be a lot of fun and actually quite simple," says Lomonaco. "Try adding Dijon mustard, a staple in everyone's pantry, into a regular mac-n-cheese dish or potato salad to enliven the recipe and add some French flair, versatile flavor and big taste to these everyday meals."

Lomonaco will judge the recipes and select the winner, who will receive a day in the kitchen at Noche, a night out in New York City and a year's supply of Maille Dijon mustard. To enter, send in a paper recipe in a hand-addressed envelope to: The Maille Makeover Recipe Contest, c/o Fleishman-Hillard, 220 East 42nd St., 12th Floor, New York, NY 10017.

For more information on how to enter, for complete contest rules, or to submit your recipe via e-mail, write to The contest will run through June 20, 2004.

Take inspiration from the transformation of an everyday egg salad sandwich into an extraordinary Chunky Deviled Egg Salad sandwich.


  • 8 hard boiled eggs, chilled and roughly chopped
  • 1/4 cup finely sliced scallion
  • 4 teaspoons finely chopped Maille cornichons
  • 1/4 cup mayonnaise
  • 2 tablespoons Maille Dijon Originale mustard
  • 1/4 teaspoon Cayenne
  • 1/4 teaspoon Tabasco
  • 8 1-inch slices country wheat bread


Place eggs, scallions and cornichons in a medium size bowl. Set aside.

In a small bowl mix together mayonnaise, Dijon mustard, cayenne and Tabasco. Add to eggs and mix well.

Grill or toast 8 slices of bread. Divide egg salad among 4 slices of bread and top with remaining 4 slices of toasted bread.



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