Passover Egg Salad Ingredients
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 Instructions
Vinaigrette: Combine lemon juice and salt. Whisk olive oil into
the mixture until combined.
Egg Salad: In a pretty glass bowl, place eggs, cucumbers, fennel
and shallots. Add dressing and gently toss. Sprinkle with parsley.
Yield: 8 servings
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