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Easter Egg Salad

Salad.Dominion's picture
Ingredients
  Yellow onions 3 Large (Skins From Onions)
  Eggs 8
  Head of lettuce 1 , shredded
  Bean sprouts 4 Ounce (1 Cup)
  Green mayonnaise 1 Cup (16 tbs) (Made With Watercress)
  Lumpfish caviar 4 Ounce (For Garnish, 1 Jar)
Directions

MAKING
1. Into a medium saucepan pour water up to 3 inches deep and bring onion skins to a boil.
2. Water will turn a deep golden color.
3. Add eggs to pan and simmer for 12 minutes and remove eggs reserving the cooking liquid.
4. Plunge cooked eggs into cold water peel them and return to colored water.
5. Let them simmer for 3 minutes such that they attain a rich golden color.
6. Drain and refrigerate until served.

SERVING
7. To serve, on a large plate arrange lettuce and bean sprouts to resemble a bird's nest.
8. Place hard-cooked eggs on top.
9. Over the eggs pour some mayonnaise and serve the remaining mayonnaise separately with a garnish of caviar, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Interest: 
Holiday, Gourmet
Ingredient: 
Egg
Preparation Time: 
45 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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