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Salmon Appetizer

1 package large pasta shells
1 can Pink Salmon, flaked & drained
1 cup celery, chopped fine
1/4 cup green pepper, chopped fine
1 Tbsp. chopped fine red onion
1 Tbsp. lemon juice
3 hard cooked eggs, chopped
3/4 cup mayonnaise

Cook shells in salt water. Drain and cool. Mix the remaining ingredients. Fill pasta shells and refrigerate 1-2 hours until ready to serve. Garnish with sliced olives or pimento. Makes 16 servings.

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