Classic Egg Salad Recipe
Ingredients
| Eggs | 6 , boiled | |
| Mayonnaise sauce | ||
| 1 tablesp. chopped parsley | ||
| 1 crisp lettuce | ||
| 1 tablesp. Capers | ||
| Beetroot | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Slice the eggs thickly.
Whip the cream (if used) till stiff and add to the mayonnaise sauce with 1 teasp of the parsley.
Arrange a layer of lettuce leaves in the salad bowl, add a layer of mayonnaise, then a layer of slices of egg and so on until all the egg and lettuce is used, piling the centre high.
Season each layer.
Garnish with capers and neat slices of beetroot, sprinkle with rest of the parsley
Whip the cream (if used) till stiff and add to the mayonnaise sauce with 1 teasp of the parsley.
Arrange a layer of lettuce leaves in the salad bowl, add a layer of mayonnaise, then a layer of slices of egg and so on until all the egg and lettuce is used, piling the centre high.
Season each layer.
Garnish with capers and neat slices of beetroot, sprinkle with rest of the parsley
Chef
