Egg Salad Recipe

EGG SALAD

6 Eggs
1 Lettuce
1 bunch Watercress
Mayonnaise or Salad Dressing
1 Beetroot

Put the eggs into boiling water and boil fifteen minutes.
Plunge into cold water till quite cold, peel and cut into quarters. Wash and cleanse the watercress and lettuce and cut into pieces.
Put a layer of this at the bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are used up, leaving plenty of lettuce for the top.
Garnish with sprigs of watercress and slices of beetroot alternately.



EGGPLANT SALAD (TURKISH STYLE)

Use small eggplants.
Place on end of toasting fork under broiler gas flame until the peel is black; remove the skin.
The eggplant will then be tender;
chop with wooden spoon, add lemon juice, parsley chopped fine, and olive oil.



EGG SALAD WITH MAYONNAISE

1 lb. of cold boiled potatoes,
6 hard-boiled eggs,
the juice of 1/2 a lemon, pepper and salt to taste.

Cut the potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well together.
Cover with mayonnaise and garnish with watercress.