| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
"what to ha, Appetizers, Eggs, June 1996 i |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1/4 |
c |
Mayonnaise |
| 1/2 |
t |
Fresh dill, finely |
|
|
Snipped |
| 1/2 |
t |
Fresh tarragon, finely |
|
|
Chopped |
| 1/2 |
t |
Fresh chives, finely |
|
|
Snipped |
| 1/2 |
t |
Scallion, finely chopped |
|
|
White part only |
| 12 |
|
Whole radishes, assorted |
| 4 |
|
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
<ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
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