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Parsley – egg – salad

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Ingredients for 4 servings:

  • 1 bunch of parsley
  • 8 eggs, hard-boiled
  • spring onion(s)
  • lemon juice
  • Oil (olive oil)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Hard-boil the eggs and chop them into small pieces. Wash and chop the parsley and spring onions. Mix plenty of lemon juice, olive oil, salt, and pepper into a sauce and pour it over the parsley, spring onions, and eggs. Stir and chill. Done!

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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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