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August 2, 2011
Garden Egg Salad
Memorable Salads
Prep time:
22 minuteschilling time:
4 hours“I could always count on finding egg salad and iced tea in Grandma's refrigerator.”
Ingredients
Serves 4
- 9 large eggs
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped onion
- 2 tablespoons chopped pimiento
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- Lettuce leaves, optional
Directions
1
Combine eggs and enough cold water to cover in a large saucepan. Bring to a boil over high heat. Remove from heat. Let stand, covered, for 15 minutes; drain. Rinse with cool water; drain. Remove and discard shells from eggs. Chop the eggs.
2
Combine eggs, bell pepper, celery, onion, pimiento, parsley, salt and black pepper in a large bowl and mix well.
3
Combine sour cream and mayonnaise in a small bowl and mix well. Add to the egg mixture and mix well.
4
Spoon the egg salad into 4 individual molds. Chill, covered, for 4 hours. Line individual salad plates with lettuce, if desired. Unmold egg salad onto lettuce-lined plates. Serve immediately.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
For luncheon guests and special occasions, Grandma filled hollowed-out tomatoes with this delicious egg salad. For a glamorous finger food, she spread a little of the mixture on a cracker, then topped it with a dab of caviar.
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