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Salads and Salad Dressings

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Inspired and Adapted from a recipe by Ziggy Gruber


6 large eggs
1/3 cup mayonnaise
1/4 teaspoon black pepper


Place eggs into a pot, and cover with water. Bring the eggs to a boil on the stove top, once the water is boiling, place a lid on the pot, and turn off the heat. Allow the eggs to sit for 10 minutes, they will cook themselves with the residual heat in the pot. If you over-cook eggs the yolks will take on a green color, and do not look attractive. After ten minutes, remove pot from stove top, and pour cool water from faucet over the eggs. Once the water is no longer hot, add a few ice cubes, and let the eggs cool. When the eggs have cooled, peel the eggs and then give them a rough chop and place into a bowl. Combine chopped eggs, mayonnaise and black pepper.
Options: You can add your own variety of extra ingredients such as dill pickles or even some onion to the egg salad for a different flavor. I really enjoy egg salad on toasted sourdough bread.


Recipe: Kosher, parve

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