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.
|4 tbsp mayonnaise||salt and freshly ground black pepper|
|2 scallions, finely sliced||4 large eggs, hard boiled|
|1 tbsp chopped chives|
Mix the mayonnaise, scallions, and chives in a small bowl.
Peel and slice the eggs. Add to the mayonnaise. Using a fork, mash the eggs. Season with salt and pepper.
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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