Monday, May 20, 2013

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Dijon Egg Salad

Egg dressing is certainly versatile, working both on a sandwich or on a salad. You'd be hardboiled to find a better dressing on your salad!

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At a glance

Main Ingredient

Cooking Method

Difficulty

Course/Dish

Makes

2 cups

Ingredients

6 hardboiled eggs, grated fine or sieved

1/3 cup minced pimiento-stuffed olives

1/4 cup plus 1 tbsp. mayonnaise

2 tbsp. minced scallions

2 tbsp. minced parsley

1 tbsp. prepared Dijon mustard

Salt and black pepper, freshly ground

Lettuce leaves

Methods/steps

Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.
Leftovers can be kept for up to a couple of days.

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