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Recipe: Egg Salad
Categories: Cheese &, Eggs
Yield: 6 Servings
10 Eggs
1 ds Pepper
1 ts Salt
3 md Onions; diced
1/4 c Oil; approx.
1 cn Mushroom Pieces; drained
1 ds Salt
1 ds Dill
1/4 c Mayonnaise; approx.
Place eggs in a pot of cold water with 1 tsp. salt and boil them till they are hard-boiled.
Onions can be diced in the food processor and later the mushrooms too. Place onions in a pan and cook on low for one minute to remove the bitter taste. Add pepper. Then pour oil on them and stir. After a few minutes, add diced mushroom pieces. Fry all together.
Peel hard-boiled eggs under cold water. Chop eggs, fried onion mixture, salt, mayonnaise and dill together. The texture should be a fine spread.
NOTES : Polish recipe.
Recipe by: Recipe from "Miriam's Kitchen" by Elizabeth Ehrlich
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Nov 18, 1998, converted by MM_Buster v2.0l.
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