Passover Egg Salad
Ingredients
Vinaigrette
- 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
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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