Green Pepper Egg Salad a la Philadelphian

Ingredients

• six small, even-sized green peppers
• five eggs
• a cup and a half of cream cheese dressing
• one head of lettuce

Method

1. 1

   Cut the top off the peppers and remove the seeds.

2. 2

   Soak in ice water for 20 minutes.

3. 3

   Cut the eggs in halves, remove yolks, and cut whites into fine strips.

4. 4

   Mix peppers and eggs with part of the dressing.

5. 5

   Fill the peppers with the salad and top with more dressing.

6. 6

   Decorate with yolks and a slice of hard-boiled egg.

7. 7

   Arrange lettuce on a platter and place peppers on top.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 54. The excerpt below is the record exactly as published.

Green Pepper Egg Salad a la Philadelphian Salade de Piments aux CEufs a la Philadelphienne For Six Persons Secure six small, even-sized green peppers; hard boil five eggs; make a cup and a half of cream cheese dressing. Cut the top off the peppers, if they are very long peppers cut about half of it away; remove the seeds and put them in water with ice for about twenty minutes. In the meantime cut the eggs in halves, remove the yolks, and cut the whites of the eggs in fine strips [Julienne style], also slice one of the eggs in slices, one for each pepper. Shred the tops of the peppers that were cut off the same way as the whites of eggs; mix the peppers and eggs with part of the dressing [see Philadel¬ phia Cream Cheese Dressing]. Fill the peppers with the salad; spread it on top with some of the dressing; stir the yolks of eggs to a cream and add to it some of the cheese dressing. Put it in a paper bag that holds a fancy tube and decorate all around the edge a border with the yolks and in the center put a slice of the hard-boiled egg. Arrange the lettuce in the form of a ring on a platter (that first has been left in ice-water to become crisp) and place the peppers on top of the lettuce. In the center put the heart of the lettuce; sprinkle it with some French dressing. This is a complete salad for lunch or dinner. Green Pepper Salad a la American Salade de Piments a V Americaine For Six Persons Four small, even-sized green peppers, a half cup of finely shredded red cabbage, a half cup of white cabbage cut the same way, one pimento, two cups of thick, well-seasoned mayonnaise dressing, and one head of lettuce

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