| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Orleans |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(17oz.) small sweet peas; well drained |
| 2 |
tb |
Homemade mayonaise *(I use Miracle Whip Lite and it's fine) |
| 1/2 |
c |
Finely chopped onion *(I use red onion) |
| 1/3 |
c |
Finely chopped celery |
| 1/4 |
c |
Finely chopped bell pepper |
| 1/4 |
c |
Finely chopped sweet gherkin pickles |
| 1/4 |
c |
Finely chopped green olives with pimientos |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
|
Hard boiled eggs; thinly sliced *(I use a large dice) |
INSTRUCTIONS
It comes from the New Orleans family of Chefs...The Prudhommes. Here
is.....
In a medium bowl combine peas with all remaining ingredients except eggs,
mixing thoroughly. Add egg slices and stir gently so egg slices won't break
up. Refrigerate until well chilled, at least 2 hours.
*Note: If you can wait, your stronger than us. We just eat it right away.
And at this point, if you're of a mind to, I see absolutely no reason not
to go ahead and include some large diced cheddar cheese. My momma
would'of!!
If anyone would like the "Hard-Boiled Egg Mayonaise" recipe from this same
family to include in this recipe, let me know and I'll type it out, but
these days most people are not want to use raw egg products. I know it says
hard boiled, and that's true, but there's still a raw yolk in there, so I
don't use it. As I say, Miracle Whip Lite works JUST FINE....enjoy!
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MiKicks@aol.com on
Oct 18, 1997
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