Eggs Jardiniere Recipe
Ingredients
1 16-ounce jar mayonnaise
2 tablespoons sugar
2 tablespoons lemon juice
6 medium-sized potatoes, cooked, peeled, and diced
2 10-ounce packages frozen peas and carrots, cooked and drained
Salt
12 hard-cooked eggs, each shelled and cut lengthwise into halves
2 large tomatoes, thinly sliced
Directions
1. In medium-sized bowl, combine first 3 ingredients; set aside. In large bowl, combine potatoes, peas and carrots, half of mayonnaise mixture, and 1 teaspoon salt.
2. Spoon vegetable mixture into a mound on center of large platter; arrange egg halves, cut side down, on top to completely cover mixture. Stir 1 teaspoon salt into remaining mayonnaise mixture; evenly spread over eggs. Arrange tomato slices around egg mixture. If not serving right away, cover platter loosely with plastic wrap; refrigerate.
2. Spoon vegetable mixture into a mound on center of large platter; arrange egg halves, cut side down, on top to completely cover mixture. Stir 1 teaspoon salt into remaining mayonnaise mixture; evenly spread over eggs. Arrange tomato slices around egg mixture. If not serving right away, cover platter loosely with plastic wrap; refrigerate.
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