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Easter Egg Salad
from the kitchen of Sharmagne Leland-St. John

6 hard boiled eggs, peeled
¼ cup chives, snipped
½ cup small celery stalks with leaves
¼ cup capers, chopped
½ cup chopped parsley
Mayonnaise, to bind together
Cypress gourmet salt, to taste
White pepper, to taste
Pinch of cayenne pepper, to taste
Misto salad greens, chilled

Place the eggs in a bowl and slice with a fork
and knife until all have been roughly chopped.
Add the chives. Select the smaller celery
stalks from inside the larger outer stalks. Chop
all the way up to the tip of the leaves and
add along with the chopped capers and parsley.
Stir in just enough mayonnaise to bind together.
Adjust the seasoning. Serve atop the misto
salad mix.


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