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Baked Egg Salad
Baked Egg Salad
Yield: 4-6 servings
12 eggs, well beaten
50 g (2 oz.) celery, chopped
65 g (2.5 oz.) green pepper, chopped
4 Tbsp. pimentos, diced
125 ml (4 oz.) low calorie mayonnaise, or salad dressing
1 tsp. mustard powder
pinch black pepper
lettuce leaves, to serve
olives, to serve
radishes, thinly sliced, to serve
Pour the beaten eggs into a greased 12 x 10 x 2-1/2-inch tin placed inside
a larger roasting tin. Fill to half way up the side of the tin with
boiling water. Bake, uncovered, at 170 C / 325 F / Gas 3 for 30 to 40
minutes or until firm to touch.
Chill until cooled, dice. In large bowl, combine diced eggs and remaining
ingredients. Chill at least 1 hour.
Using a scoop, place onto lettuce leaf, garnish with 2 ripe olives, 1 green
olive and radish slices.
Source:
rec.food.recipes
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