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CHUNKY EGG SALAD
CHUNKY EGG SALAD
serves 4
1/4 cup mayonnaise (I like Miracle Whip)
1 Tablespoon cider vinegar
1 teaspoon salt
1/4 cup minced onion
1/2 teaspoon Worchestershire suace or 1 teaspoon of prepared mustard
1/4 teaspoon ground white pepper (I like ground red pepper)
6 hard-cooked eggs
1 cup thin sliced celery
2 Tablespoons minced green pepper or red or green hamburger relish
sliced tomatoes or whole tomato
parsley for garnish
In medium bowl, stir mayonnaise and next five ingredients until well
mixed. Cut eggs into chunks or dice, as you prefer. Add eggs, celery, add
green pepper or relish to mayonnaise mixture. Mix well. Cover and refrigerate
till well chilled.
To Serve: Spoon mixture on tomato slices or into whole tomato. If using whole
tomato, either cut off top and spoon out some of the middle, set on shredded
lettuce and loosely fill with egg salad, or cut tomato into 8 wedges but do
not cut all the way down, so that the tomato wedges will stay connected.
Note: I also like to serve this on rye bread, open faced, topped with shredded
Swiss, American or mozzarella and stick under the broiler just till cheese
melts. I also like it on top of chopped, cooked, well drained spinach or
mashed potatoes which have been mixed with vanilla yogurt, fresh ground black
pepper and melted butter.
Source:
rec.food.recipes
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