If you dyed Easter eggs with the kids and have bunches to use up, this recipe might just fill your needs for lunches this week. The addition of cumin makes this egg salad very different, and delicious. This recipe comes from Lee Bailey's City Food. Blessings...
Recipe:
6 eggs, hard-boiled, peeled and smashed with a fork
3 generous tablespoons mayonnaise
1/4 tsp. salt, or to taste
1 tsp. ground cumin, or to taste
Grind of black pepper (I omit)
2-3 drops of Tabasco sauce, optional
Mix all ingredients thoroughly and refrigerate for at least 30 minutes before serving. Taste and adjust seasonings if necessary.
Serve as a sandwich filling with lettuce or with crackers.
Yield: 6 servings
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