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Passover Egg Salad

Recipe Ingredients


1/4 cup lemon juice

Salt to taste

1/2 cup virgin olive oil

Egg Salad

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


  1. To make vinaigrette, combine lemon juice and salt. Whisk olive oil into the mixture until combined.
  2. 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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1 Corinthians 10:31 (KJV) - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.