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

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

Yield: 8 servings