Egg Salad
Ingredients:
1 dozen eggs
1 large raw beet, sliced thinly
2 T white vinegar
4 c water
4 T mayonnaise
2 T prepared mustard
2 T kalamata olives, sliced
1/2 c green onions, chopped
Pepper (to taste)
Paprika (to taste)
Put the raw beet slices in a pot with the water and vinegar. Bring to a boil, then reduce to a simmer.
Wash the eggs with soap and water, rinse them well, then gently place them in the pot with the beet broth.
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| I suppose you don't NEED to color the eggs before you turn them into egg salad, but I'm leaving it in the recipe for humorous purposes. |
Let the eggs simmer for 15 minutes, then strain the beet broth into a bowl. Place the eggs in the bowl, and let them soak in the broth overnight in the refrigerator.
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| I was hoping for a beety magenta color. I mean, I could have BOUGHT brown eggs. |
Gently rinse off the eggs. Take 6 of the really good-looking ones and put them back in the carton to show people later.
Take the other 6, peel the shells away, and rinse any shell fragments off.
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| They only taste a little beety. |
Put the de-shelled eggs in a bowl with the mayonnaise, mustard, olives, onions, pepper, and paprika. Use a potato masher to break up the eggs and mix the ingredients thoroughly.
