Kirjoittaja Ak-Bozat » 01.12.2015 11:55
Dr.Elina:
Classic Egg Salad
This will remind you of the egg salad that many folks typically make. This is a lovely recipe and a pleasure on toasted pumpernickel bread with a slice or two of tomato.
Or, you can take a large iceberg lettuce leaf and those tomatoes to create a salad bowl (like the one shown below) for a delicious and nutritious lunch!
Cucumbers would be nice to add as well for some extra crunch.
4 Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
1 Celery Stalk (no ends or leaves), finely chopped
2 teaspoons Red or Sweet White Onion, finely chopped
1 ½ teaspoons Lemon Juice (freshly squeezed if possible)
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)
Instructions:
Gently toss the eggs and celery together in a medium-size bowl.
In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt & the ground black pepper.
Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.
Olive and Mustard Egg Salad
4 Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
2 tablespoons Pimento-Stuffed Green Olives, chopped (about 5 or 6 large olives)
1 teaspoon Sweet white onion (optional), finely chopped
1 teaspoon Hot Prepared Mustard (or Dijon)
1/8 teaspoon Paprika
1 tablespoon Fresh Parsley, finely chopped
1 tablespoon Sweet Pickle Relish
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)
Instructions:
In a large bowl, combine the mayonnaise, mustard, relish and paprika. Add the rest of the ingredients, half of the parsley and mix well.
Season to taste with salt & the ground black pepper. Garnish with the rest of the parsley.
Chill for at least one hour before serving to help the flavors combine.
Kotikoloon 08/2001