Preserve the nutritional value of eggs by baking them. This baked egg salad recipe would guide you on just that.
Recipe Ingredients
12 eggs
1 teaspoon of mustard powder
4 tablespoons of diced Pimentos
50 grams of chopped celery
65 grams of chopped green pepper
125 ml of mayonnaise
A pinch of black pepper powder
Some lettuce leaves, olives and radishes (to serve)
Recipe Preparation
First
pour the beaten eggs into a greased tin measuring 12x10x2 ½ inches and
placed inside a larger roasting pan. Then fill about half the side of
the tin with boiling water. Bake it at 325° or until the beaten
eggs turn firm.
Next, let it cool after which dice the eggs.
Now take a large bowl and combine the remaining ingredients and the
diced eggs in it. Let it chill this about an hour at least. Now scoop
out some of this mixture and place it onto a lettuce leaf. Use 2 ripe
olives, 1 green one and a few radish slices for garnishing.
Not your typical blue cheese salad dressing, this is one that goes great on a crisp cabbage salad.
For more like this visit: www.legourmet.tv Distributed by Tubemogul.
Digg
My Space
Delicious
StumbleUpon
Facebook
Reddit