Columbus Eggs

Ingredients

• six hard-boiled eggs
• mayonnaise dressing
• half a cup of mayonnaise dressing
• six olives
• watercress or sprigs of parsley

Method

1. 1

   Cut hard-boiled eggs in half and remove yolks.

2. 2

   Mix half the yolks with chopped nuts and mayonnaise, fill the whites, and press together.

3. 3

   Mix remaining yolks with mayonnaise and chopped olives, pour over the eggs, and garnish with watercress or parsley.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 32. The excerpt below is the record exactly as published.

COLUMBUS EGGS. Take the shells from six hard-boiled eggs and cut each egg in two around the Center, cutting off a little from the small end so that it can stand upright, as did the famous egg which Columbus handled ; pulverize half the yolks and mix with some finely chopped nuts, moistening with mayonnaise dressing; fill the empty whites, taking care not to break them; press the two parts together and stand on a platter so that they will have the appearance of eggs that have not been bisected. Now take the remaining half of the yolks, pulverize or mash them thru a sieve; take half a cup of 61 mayonnaise dressing and mix with it six olives chopped fine and pour this over the eggs ; then take the pulverized yolks and sprinkle over the top. Garnish the edges with watercress or sprigs of parsley

Cook this with the app: pantry check, scaling, and the assistant.