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