Old-Fashioned Egg Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Choose an old-fashioned crisp Webb’s Wonderful or a Cos lettuce for this salad. Either makes a change from the more usual cabbage lettuce. Simmer the eggs until firm-set but not hard-boiled, so that when cut they are moist and not rubbery. Plunge the eggs into cold water immediately they are ready, to prevent over-cooking. This is the kind of salad to serve with cold sliced ham.