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Passover Egg Salad
1/4 cup lemon juice
Salt to taste
1/2 cup virgin olive oil
5 hard-boiled eggs, sliced
2 medium cucumbers, sliced in circles
1 1/2 fennel bulbs, thinly sliced
1 tablespoon finely chopped shallots
1 tablespoon finely chopped parsley
To make vinaigrette, combine lemon juice and salt. Whisk olive oil into the mixture until combined.
To make egg salad: In a pretty glass bowl, place eggs, cucumbers, fennel and shallots. Add dressing and gently toss. Sprinkle with parsley.
Makes 8 servings.
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