Egg salad

Name: Egg salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 lettuce butter leaves; 6.00 eggs hard-boioled and sliced; 1.00 avocado; 8.00 button mushrooms sliced; 1.00 red pepper strips; 250.00 ml sour cream or plain yoghurt; 50.00 g blue cheese finely grated; 15.00 ml lemon juice; sea salt and freshly ground black pepper; blue cheese grated

6 servings

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Eggs

By Food24 November 03 2009

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Ingredients (10)

1.00	lettuce — butter leaves
6.00	eggs — hard-boioled and sliced
1.00	avocado
8.00	button mushrooms — sliced
1.00	red pepper — strips

DRESSING

250.00 ml	sour cream — or plain yoghurt
50.00 g	blue cheese — finely grated
15.00 ml	lemon juice
	sea salt and freshly ground black pepper
	blue cheese — grated

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Method:

Separate the lettuce leaves and rinse well. Spin dry in a salad spinner. Arrange on a platter. Place the sliced egg, avocado and mushrooms on the lettuce leaves and decorate with strips of red pepper. Blend the sour cream and blue cheese together and season with lemon juice and salt and freshly ground black pepper to taste. Pour over the salad just before serving and decorate with grated blue cheese. Serves 6.