| 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 <ksimpson@cwo.com>
Recipe By : Martha Stewart Living, June 1996
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