Egg Salad

Ingredients

• half a dozen eggs
• two table-spoonfuls of butter
• one of vinegar
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper

Method

1. 1

   Boil the eggs for twenty minutes, then cool in cold water.

2. 2

   Shell and halve the eggs, removing the yolks.

3. 3

   Mash the yolks with butter, vinegar, salt, and pepper.

4. 4

   Fill the egg whites with the mixture and serve on a dish garnished with lettuce or parsley.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 229. The excerpt below is the record exactly as published.

Egg Salad. After boiling half a dozen eggs for twenty minutes, plunge them into cold water, and let them lie there for three minutes ; then take off the shells, and cut the eggs in halves. Remove the yolks, and mash them until light and fine. Add to them two table-spoonfuls of butter, one of vinegar, half a teaspoonful of salt, and a quarter of a teaspoonful of pepper

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