Russian Egg Salad Recipe
Summary
Ingredients
4 English-muffin halves
Butter
4 hard-boiled eggs
16 thin unpeeled cucumber slices
1 cup cooked mixed vegetables
1/2 cup Basic Remoulade Sauce
Mayonnaise
Directions
Toast muffins in 200°F oven 30 minutes or until golden brown and dry.
Cut 1-inch circle from center of each muffin.
Spread each muffin with butter.
Cut each egg, from pointed end to just below center, to form 4 petals.
Place 1 egg in center of each muffin; arrange cucumber slices between egg petals.
Combine mixed vegetables with just enough Remoulade Sauce to moisten; spoon vegetable mixture around eggs.
Pipe with green-tinted mayonnaise.
Garnish with watercress, fresh parsley, and stuffed green olives, if desired; serve immediately.
Cut 1-inch circle from center of each muffin.
Spread each muffin with butter.
Cut each egg, from pointed end to just below center, to form 4 petals.
Place 1 egg in center of each muffin; arrange cucumber slices between egg petals.
Combine mixed vegetables with just enough Remoulade Sauce to moisten; spoon vegetable mixture around eggs.
Pipe with green-tinted mayonnaise.
Garnish with watercress, fresh parsley, and stuffed green olives, if desired; serve immediately.
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