Boston Egg Salad

Posted Sun, 03/15/15

Today's delicious "brunch" with a snappy twist (green olives):


Boston Egg Salad. Click on image to view larger size in a new window.

(Above): Boston Egg Salad. Click on image to view larger size in a new window.

 

Boston Egg Salad

2 to 3 small eggs, hard-cooked

Salt & black pepper to taste

Mayonnaise to taste

6 to 8 green olives with pimiento, sliced in half

Boston (butter) lettuce, torn into bite-sized pieces

Paprika for garnish


In a small cooking pot, boil eggs until hard-cooked (about three to four minutes). Allow eggs to cool before peeling. Chop egg and place into a bowl; mash with a fork until egg mixture breaks down. Add salt and black pepper to taste; stir in mayonnaise to desired consistency. Place lettuce on a plate; scoop egg mixture on top and garnish with paprika. Serve.

 

I named the dish Boston Egg Salad only because of the inclusion of Boston lettuce rather than paying homage to Beantown.


It was quite tasty and satisfying for a Sunday brunch for one . . .


POSTSCRIPT 04/01/15: A variation of the above can include avocado (sliced and then sprinkled with kosher salt and lemon juice) and finely shredded mozzarella cheese:


Boston Egg Salad variation. Click on image to view larger size in a new window.


My preferred "sides" are a glass of cold milk and Oikos Café Latte yogurt.


Yummy in the tummy!

 

Blog Tags: Salads

 

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