| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | "what to ha, Appetizers, Eggs, June 1996 i | 4 | Servings | |
INGREDIENTS
| 4 | lg | Eggs |
| 1/4 | c | Mayonnaise |
| 1/2 | ts | Fresh dill — finely |
| Snipped | ||
| 1/2 | ts | Fresh tarragon — finely |
| Chopped | ||
| 1/2 | ts | Fresh chives — finely |
| Snipped | ||
| 1/2 | ts | Scallion — finely chopped |
| White part only | ||
| 12 | Whole radishes — assorted | |
| 4 | sl | Black bread — cut in half |
| Coarse salt |
INSTRUCTIONS
Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish. In a small bowl, whisk together mayonnaise, dill, tarragon, chives and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread and coarse salt. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <[email protected]> Recipe By : Martha Stewart Living, June 1996
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