Sunday, April 24, 2011

Soft Boiled Egg Salad Recipe

If you find that the yolks made it a little
too runny simply spoon some of the liquid
out and add a little more mayonnaise.
This isn't your ordinary egg salad.  It is a little runnier than usual because the eggs are hard boiled, which allows the yolks to form a flavorful sauce with the rest of the ingredients.  It can be served on a bed of spinach or on a sandwich.


6 large eggs
juice of half a lemon
1 tbl mayonnaise
1/2 tbl dijon
2 green onions, chopped
3 pieces bacon, baked and crumbled (optional)
1 tbl chopped parsley (optional)
salt and pepper to taste

First boil the eggs.  Bring water to a boil, carefully add the eggs and let the cook for 7 minutes.  Remove the eggs and transfer to bowl of ice water.  While the eggs are cooling add the remaining ingredients in a bowl.  Shell the eggs and cut them over the bowl so the yolks fall in. Rough chop the egg whites and add them. Mix everything together, cover the bowl and let it sit in the refrigerator for 1 hour.

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