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Post by carnation037 on Jan 15, 2003 8:48:23 GMT -6
Here's an interesting and visually appealing variation on the egg salad theme. You can dress this up further with the addition of shrimp, crab, or chicken salad to the center of the ring.
Egg Ring Salad
8-12 hard-cooked eggs, riced or finely chopped 1/2-3/4 cup (125-180 ml) mayonnaise 2 Tbs (30 ml) finely chopped parsley 2 Tbs (30 ml) chopped chives or finely chopped onion 1 Tbs (15 ml) Dijon mustard Salt and freshly ground pepper to taste Hot sauce to taste (optional) Tomato wedges and/or sliced black olives for garnish (optional)
Mix all ingredients together in a mixing bowl and pack into a 7-inch (18 cm) ring mold. Refrigerate for at least 2 hours and unmold before serving. Garnish with tomato wedges and/or sliced olives if desired. Serves 4 to 6.
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