![]() ![]() Dollop a quarter of the egg salad onto each slice of bread and top with a quarter of the basil leaves, a quarter of the radishes, and a quarter of the watercress. Mash the eggs with a potato masher, and mix the ingredients well with a large spoon (you should have about 3 1⁄4 cups salad).ģ. Add the mayonnaise, chives, shallots, mustard, lemon zest, salt, and pepper. Transfer the peeled eggs to a medium-sized bowl. * Feel free to vary the herbs, substituting fresh tarragon, dill, or chervil for the chives.ġ. These steps will make assembling the egg salad so much easier.īread vessel of your choice ( we used 7 grain and slider sized sandwich flats) It hits all the notes of your favorite old-fashioned macaroni salad, but gives you a few nutritious options to explore as well. The paper towel will help pick up extra moisture and help keep them from drying out too much. Then you can pop each variety in its own zip lock bag with a clean paper towel. ![]() We used the salad spinner to get out all the excess water. This means you remove them from their original packaging, wash them well (and make sure that they are dry). ![]() You saved Old Fashioned Macaroni Salad to. Here’s a helpful tip: When you come home from the grocery store with all your fresh herbs, we suggest that you “prep” them out. Less onion needed (only need a tbsp), less mayo (add to taste) and add a chopped egg to accentuate flavor. ![]()
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