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Egg-leek salad

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Ingredients for 6 servings:

  • 4 stalk(s) leeks
  • 1 can pineapple, diced
  • 1 jar celery
  • 10 eggs, boiled
  • 1 jar Miracle Whip
  • 1 tsp mustard
  • salt and pepper
  • curry

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Hard-boil the eggs. Wash and thinly slice the leeks, drain the celery, peel and dice the apple, and drain the pineapple (reserve some of the juice for the marinade). Combine everything in a bowl, add the Miracle Whip, mustard, and a little pineapple juice. Stir. Season with a little salt, pepper, and curry powder to taste. It’s delicious immediately, but even better the next day. The salad shouldn’t be served too cold, though. It tastes great with grilled food, cold meat, or simply with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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