Lettuce and Egg Salad

Ingredients

• boil eighteen eggs until hard
• pit and chop fine four olives
• chop fine one small sweet pickle
• Have ready on ice a pint of cream mayonnaise
• Wash and separate three or four heads of nice lettuce

Method

1. 1

   Boil the eggs until hard, allow to cool, peel, cut in half and remove the yolks.

2. 2

   Rub the yolks to a smooth paste with mayonnaise, season with salt and cayenne, or white pepper.

3. 3

   Mix with olives and sweet pickle, stuff the whites with the mixture and set on ice until ready to serve.

4. 4

   Place on each salad plate, knife slice the eggs, and place on the lettuce in a ring, fill the cup with cream mayonnaise just before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 105. The excerpt below is the record exactly as published.

Lettuce and Egg Salad For twelve persons ; boil eighteen eggs until hard. Allow them to cool, then peel, carefully cut in half and remove the yolks. Rub these to a smooth paste with mayonnise, and season to taste, with salt and cayenne, or white pepper; pit and chop fine four olives; chop fine one small sweet pickle. Mix these with the yolks, stuff the whites with the mixture and set on ice until ready to serve. Wash and separate three or four heads of nice let- tuce. There should bo enough of this to have twelve perfect leaves the size of a bread and butter plate, and twelve center leaves shaped like small cups. Have ready on ice a pint of cream mayonnaise

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