Chunky Egg Salad
|Lettuce head||1 Medium|
|Sour cream||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Coarsely ground pepper||1⁄8 Teaspoon|
|Jarlsberg cheese/Swiss cheese||1⁄2 Pound, cut into thin strips|
|Pearl onions||3 1⁄2 Ounce, drained (1 Jar, 3.25 - 3.5 Ounce)|
|Red pepper||1 Large, cut into thin strips|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
1. Hard-cook eggs. Peel eggs and cut each egg into quarters.
2. Reserve 6 large lettuce leaves; cut remaining lettuce into bite-sized pieces.
3. In large bowl, mix sour cream and next 5 ingredients. With rubber spatula, gently stir in lettuce pieces, cheese strips, onions, red pepper, parsley, then eggs.