EGG SALADS

Evening Post, Volume CVII, Issue 56, 9 March 1929, Page 14

EGG SALADS

Egg and Ctiny .'Salad.—Shell eight hard-boiled eggs and cut in halves lengthwise. Keiuovo tho yolks and boat them up with an ounce of butter, a teaspoon of curry powder, and pepper and salt to taste. Refill the whites with tho mixture and arrange them on a bed of watercress. Hand round a dressing mado from five tablespoons uf olivo oil, three tablespoons of vinegar, half a teaspoon of sxlt, and a n quarter of a teaspoon each oi: curry pcuvdur and popper. A. Simple Egg Salad: After sepur,:itmg the whites i'roin the yolks of soiuu hard-boiled eggs, finely ciop the former and moisten with a dressing made from four tablespoons of oilvo oil, txvo tablespoons of vinegar and pepper, and salt to taste. Then arrange the whites on lettuco leaves aid pile tto sieved yolks in tho centre of them. Hand round extra dressing with the salad. Whole Egg-Salad: Shell some hardboiled eggs and cut in halves lengthise, keeping the two parts of each egg side by side. Hcmovo the yo.ks beat them up with a little mayonnaise dressing, refill tho whites, and put them together to form whole eggs. Arrange on a bed of mustard and cress, with chopped paisley sprinkled over all. Hand round more mayonnaise- dressing with the salad. ■ _