Name: Herbed-Egg-Salad Hand Rolls
Ingredients: 8 Hard-boiled eggs; peeled; 1/2 c Homemade Mayonnaise; 1 ts Finely-chopped fresh dill; 1 ts Finely-chopped fresh tarragon; 1 ts Finely-chopped fresh chives; 1 Finely-chopped scallion; white part only; Zest of 1 lemon; 2 ts Capers; Coarse salt; Freshly-ground black pepper; 1 Sheet lavash bread -; (half of 14 oz pkg); 5 Leaves red-leaf lettuce; 30 Pencil-thin asparagus spears; === HOMEMADE MAYONNAISE ===; 2 Eggs; 1/4 ts Dry mustard; 3/4 ts Coarse salt; 2 tb Fresh lemon juice; 1 c Light olive oil; 1 c Vegetable or safflower oil

The Trinity is a mystery in two senses. It is a mystery in the biblical sense in that it is a truth that was hidden until revealed. But it is also a mystery in that, in its essence, it is suprarational, ultimately beyond human comprehension. It is only partly intelligible to man, because God has revealed it in Scripture and in Jesus Christ. But it has no analogy in human experience, and its core elements (three coequal persons, each possessing the complete, simple divine essence, and each eternally relating to the other two without ontological subordination) transcend man' s reason.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables			10	servings

INGREDIENTS

8		Hard-boiled eggs; peeled
1/2	c	Homemade Mayonnaise
1	ts	Finely-chopped fresh dill
1	ts	Finely-chopped fresh tarragon
1	ts	Finely-chopped fresh chives
1		Finely-chopped scallion; white part only
		Zest of 1 lemon
2	ts	Capers
		Coarse salt
		Freshly-ground black pepper
1		Sheet lavash bread -; (half of 14 oz pkg)
5		Leaves red-leaf lettuce
30		Pencil-thin asparagus spears
		=== HOMEMADE MAYONNAISE ===
2		Eggs
1/4	ts	Dry mustard
3/4	ts	Coarse salt
2	tb	Fresh lemon juice
1	c	Light olive oil
1	c	Vegetable or safflower oil

INSTRUCTIONS

To make the Homemade Mayonnaise: In the bowl of a food processor fitted
with a metal blade, combine eggs, mustard, salt, and lemon juice. Pulse to
combine. Combine the olive oil and vegetable oil. With the food processor
running, pour in all the oil in a slow, steady stream. The mixture will
become thick and creamy. Mayonnaise can be kept, refrigerated and covered,
up to 7 days. (Caution: Raw eggs should not be used in food prepared for
pregnant women, babies, young children, the elderly, or anyone whose health
is compromised.) (Makes 2 1/2 cups) Blanch asparagus spears and trim to
5-inch lengths. Cut eggs into quarter-inch dice. Place in a medium bowl.
Using a rubber spatula, gently stir in mayonnaise, dill, tarragon, chives,
scallions, half of the lemon zest, and 1 teaspoon capers. Add salt and
pepper to taste. Cut lavash into ten 7- by 4-inch rectangles. Cut each
lettuce leaf in half lengthwise. Lay the lettuce over the lavash, folding
to fit on top of the rectangle, and lay 3 spears of asparagus over the
lettuce. Roll into cones, wrap with waxed deli paper, and fill each cone
with approximately 1/4 cup herbed egg salad. Garnish each hand roll with
remaining lemon zest and capers. Makes 10.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 76 Calories (kcal); 5g Total Fat; (62% calories from fat); 6g
Protein; 1g Carbohydrate; 207mg Cholesterol; 207mg Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“He who angers you, controls you!”