Tuesday, March 2, 2010

No-Mayo Egg Salad

Makes about 3/4 cup

Eggs - 2
Olive Oil - 2 tbsp
Red Vine Vinegar - 1 tbsp
Chopped Chives - 1 tsp, optional
Sweet Paprika, optional

1. Put the eggs in a small saucepan with enough water to cover by 1". Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes.
2. Imediately remove the eggs to a colander and rinse with cold water until cool. Peel the eggs in half and remove the yolks.
3. Place the yolks in a small bowl. Add the oil, vinegar, and chives, if using and mix until sooth and creamy. Dice the egg whites ad fld into the yolk mixture. Sprinkle with paprika if using.

No comments:

Post a Comment


Related Posts with Thumbnails