Egg Salad
- 6 hard boiled eggs, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 Tbsps olive oil
- 1 Tbsp tarragon vinegar
- 1 Tbsp onion juice
- 1 Tbsp parsley, chopped
Cut the hard boiled eggs into slices and pour the dressing over them while hot. To make the dressing, mix pepper and salt together. Add olive oil and stir until the salt is dissolved. Stir in tarragon vinegar, onion juice and chopped parsley. Set aside in the refrigerator for 2 hours. Serve.
Submitted by Aug 30, 2009
15 min
30 min
45 min