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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Perfect for vacation days and the hottest weather, or as a filling for elegant tea sandwiches. Good with pumpernickel. From The Collector's Cookbook Hearty Cold Dishes, Woman's Day Kitchen, 1979. Ingredients:
1 tablespoon cider vinegar |
1/2 teaspoon dry mustard |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/3 cup mayonnaise |
1/2 cup chopped celery (1 large rib) |
1/4 cup minced onion (1 small) |
8 hard-boiled eggs, chopped |
greens (optional, for garnish) |
1 (2 ounce) jar red caviar (or black lumpfish caviar) (optional) |
1 green onion, minced (optional) |
Directions:
1. Stir together vinegar, mustard, pepper, salt and mayonnaise. Fold in celery, onion and eggs. Cover and chill.
2. Mound on platter lined with greens. Garnish with caviar and green onion.
3. Makes 4 servings.
4. Note: If desired, omit caviar. Garnish with pimiento.
5. Note: Time does not include cooking the eggs or chilling.
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