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Egg salad

Recipe from: 12/5/1991 12:00:00 AM
Ingredients 11
Servings 6


  • 1
    butter lettuce or ordinary lettuce
  • 6
    eggs, hard-boiled and sliced
  • 1
    avocado pear, sliced
  • 8
    fresh button mushrooms, sliced
  • 1
    small red pepper, seeded and cut into strips
  • 250
    sour cream or plain yoghurt
  • 50
    blue cheese, finely grated
  • 15
    lemon juice
  • salt and freshly ground black pepper
  • extra grated blue cheese for decoration


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.

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