Stuffed Egg Salad
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 8. The excerpt below is the record exactly as published.
STUFFED Ecc SALAD Hard boil an egg. Cut it in half and remove the yolk. Moisten with salad dressing, add chopped ham and pile mixture into whites. Cut a small slice from the base of each white, stand on lettuce leaves and serve with cheese straws and watercress
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