Egg Salad I

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Cut six hard boiled eggs in halves crosswise, keeping whites in pairs. Remove yolks, and mash or put through a potato ricer. Add slowly enough Oil Dressing II. to moisten. Make into balls the size of original yolks and refill whites. Arrange on a bed of lettuce and pour Oil Dressing II. around eggs.