Salade D’Œufs Durs

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some hard-boiled eggs, say three for two people—cut them in half, and remove the yolks. Put on a plate salt, freshly-ground pepper, and a pudding-spoonful of wine vinegar; see that the salt is well dissolved and squash in the yolks with a fork, mix well, and add two tablespoonfuls of olive oil; beat well so that it is smooth. Then put in the whites, cut in small pieces, and two or three spring onions chopped finely. Mix well.