Subject: Egg Ring Salad
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 15 2003 - 13:45:13 EST
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FOOD FUNNY
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Thanks to stalwart Recitopian Anna Welander for this one:
The term "melting pot" used to mean the United States of America. Now
it means you put the wrong container in the microwave.
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TODAY'S RECIPE
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Here's an interesting and visually appealing variation on the egg
salad theme. You can dress this up further with the addition of
shrimp, crab, or chicken salad to the center of the ring.
Egg Ring Salad
8-12 hard-cooked eggs, riced or finely chopped
1/2-3/4 cup (125-180 ml) mayonnaise
2 Tbs (30 ml) finely chopped parsley
2 Tbs (30 ml) chopped chives or finely chopped onion
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Tomato wedges and/or sliced black olives for garnish (optional)
Mix all ingredients together in a mixing bowl and pack into a 7-inch
(18 cm) ring mold. Refrigerate for at least 2 hours and unmold before
serving. Garnish with tomato wedges and/or sliced olives if desired.
Serves 4 to 6.
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