in Recipes

pollock egg salad

updated

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Ingredients for 2 servings:

  • 5 eggs
  • 1 small onion(s)
  • 1 jar salmon substitute (red pollock slices in vegetable oil)
  • 2 tbsp mayonnaise
  • n. B. Pfeffer
  • Parsley, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Hard-boil the eggs, rinse, and peel. Dice the onion and eggs, and finely chop the salmon substitute. Mix all ingredients with the mayonnaise, season with pepper, and garnish with parsley. I serve the salad on toast.

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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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