Œufs Durs en Salade

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut number of hard-boiled eggs required in quarters, chop chervil and a little spring onion. Mix well with half the number of yolks pounded and the usual seasoning of vinegar, oil, salt and pepper.