Boston Egg Salad
Posted
Sun, 03/15/15
Today's delicious "brunch" with a snappy twist (green olives):
(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:
My preferred "sides" are a glass of cold milk and
Oikos
Café Latte
yogurt.
Yummy in the tummy!
Tags: Salads;
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