Egg Mayonnaise

Here is a near-perfect egg salad, which makes a classic sandwich filling for a summer’s lunch.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Egg Mayonnaise

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    Ingredients

    4 tbsp mayonnaise salt and freshly ground black pepper
    2 scallions, finely sliced 4 large eggs, hard boiled
    1 tbsp chopped chives

    directions

    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Mix the mayonnaise, scallions, and chives in a small bowl.

    • 2

      Peel and slice the eggs. Add to the mayonnaise. Using a fork, mash the eggs. Season with salt and pepper.

    notes

    Good with salad greens or when served in lettuce cups as an appetizer.

    Peeling eggs: Cool the eggs rapidly after cooking, or a dark ring will form around the yolk. Peel the eggs in the cold water and the shells will slip off easily.

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