6 hard-boiled eggs
60 ml (4 tbsp) Mayonnaise
1 carrot, diced
1 large stalk celery, diced
1 small onion, finely chopped
20 g (2 tbsp chopped green pepper
1 large pinnento. chopped
30 ml (2 tbsp) sweet pickle relish
15 ml (1 tbsp) Dijon-style mustard
2.5 g (1/2 tsp) celery salt
5 ml (1 tsp) Worcestershire sauce
5 g (1 tsp) cayenne pepper
5 g (1 tsp) paprika
lettuce
60 ml (4 tbsp) Mayonnaise
1 carrot, diced
1 large stalk celery, diced
1 small onion, finely chopped
20 g (2 tbsp chopped green pepper
1 large pinnento. chopped
30 ml (2 tbsp) sweet pickle relish
15 ml (1 tbsp) Dijon-style mustard
2.5 g (1/2 tsp) celery salt
5 ml (1 tsp) Worcestershire sauce
5 g (1 tsp) cayenne pepper
5 g (1 tsp) paprika
lettuce
method
1. In a large mixing bowl, combine all the ingredients except the paprika.
2. Mix roughly with fork until the consistency, texture and colour of the mixture is even throughout.
3. Arrange the egg salad on a bed of lettuce.
4. Sprinkle with paprika. Chill for 10 minutes before serving.
2. Mix roughly with fork until the consistency, texture and colour of the mixture is even throughout.
3. Arrange the egg salad on a bed of lettuce.
4. Sprinkle with paprika. Chill for 10 minutes before serving.
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