Egg Salad
nate steiner (cc0 1.0)

Egg Salad

Ingredients

Directions

  1. Cut eggs in rather thick slices.
  2. Whip cream and add to mayonnaise and parsley.
  3. Place the toast in a salad bowl.
  4. Over this place a layer of lettuce, a layer of mayonnaise and a layer of egg.
  5. Then another layer of lettuce, mayonnaise and egg.
  6. Garnish with beets and paprika.

Other Information

Author: Person.Eleanor Boardman Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: egg, bread, beet, parsley, caper, mayonnaise, cream

Equipment: measuring spoons, knife, egg beater

See Also

Cheese Butter

Beet And Apple Salad

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Dutch Potato Croquettes

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Potato Filling For Fowl

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Crab Meat Rolls

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater

Cheese Butter

Eggs in Double Cream

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • cream cheese, milk, seasoning, • measuring cups, measuring spoons, egg beater