Tuesday, April 27, 2010

Egg Salad

This cookbook has some good vegetarian dishes. It also has the history of each dish.

8 eggs, hard cooked
1 small onion, chopped
1/2 green pepper, chopped
1 stalk celery, finely cut
salt, to taste
1/2 cup mayonnaise

Chop the eggs and combine them with all the other ingredients. Stir.

(It doesn't say so, but I always let my egg salad sit in the fridge overnight before serving)

Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986

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