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15 hard boiled eggs, shelled, and grated or chopped
Combine all ingredients in a mixing bowl and stir until well blended. Chill if not to be served immediately.
When serving, place in serving dish and lightly sprinkle with a bit of parsley and paprika. It can also be placed into small lettuce cups and be eaten as finger food.
Poster's Notes:
I just returned from an "unveiling" followed by a reception. The hostess had planned on serving deviled eggs, but since the eggs didn't look too good after she removed the shells, she asked me to help her make egg salad instead. I call the following recipe "Accidental Egg Salad" because she had none of the ingredients I usually use to make egg salad (sounds a little like Chanukah), and I had to make do with what I found. After everyone raved about the salad and wanted the recipe, I had to retrace my steps and write the recipe down. Here it is.
Posted by Evelyn Groch
Nutritional Info Per Serving: N/A
Half a bunch of scallions (approximately 3 or 4) thinly sliced
3 single handfuls of non seasoned bread crumbs
1-1/2 tsp. salt or to taste
1 tsp. paprika
1 tbsp. crumbled, dried parsley
3/4 cup mayonnaise
For the mayonnaise, it may be low-fat or non-fat.