| |
No one knows who first created an egg salad, but cooks in many lands have enhanced the basic recipe of sliced or chopped hard-cooked eggs and simple seasonings. Today we have many interesting combinations of eggs with such foods as celery, green peppers, onions, scallions, crumbled cooked bacon, capers, olives, pimientos, and cooked or pickled beets that are bound with flavorful dressings. Egg salad may be served in lettuce-leaf cups and used to fill tomatoes and avocados. Given below is a basic egg salad recipe.
|
|
What You Need:
(To Serve: 4)
|
|
|
|
6 hard-cooked eggs, shelled and chopped
1 cup diced celery
2 tablespoons grated or minced onion
Dash of cayenne
Salt, pepper to taste
About ¾ cup mayonnaise or salad dressing
Crisp lettuce leaves, washed and dried
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine ingredients, except lettuce, in a medium bowl.
|
2. Refrigerate 1 hour or longer to blend flavors.
|
3. Serve in lettuce cups, if desired.
|
|
|
|
|
