Egg Salad II

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Cut four hard boiled eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely chopped cooked chicken. Moisten with Oil Dressing I., shape in balls size of original yolks, and refill whites. Arrange on lettuce leaves and serve with Oil Dressing I.