Eggs and mayonnaise salad

Yield: 4 servings

Measure Ingredient
\N \N Lettuce leaves; for a bed
1 \N Red onion; sliced into rings
4 \N Hard-boiled eggs; halved
\N \N Mayonnaise
\N \N Freshly-ground black pepper; to taste
\N \N Salt; to taste

Arrange a bit of Romaine or endive on each plate. Add a few onions rings.

Cut each hard boiled egg in half lengthwise and place on top of the onion rings and lettuce, cut sides down, and place a dollop of mayonnaise on top of each. Pass the salt and pepper to each individual.

Comments: I had forgotten about this wonderful salad until I was eating in a workers' restaurant in Paris. So simple that I had not done this in years.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-28-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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