Title: Eggs And Mayonnaise Salad
Categories: Frugal01
Yield: 4 servings

Lettuce leaves; for a bed
1 Red onion; sliced into rings
4 Hard-boiled eggs; halved
Mayonnaise
Freshly-ground black pepper;
-to taste
Salt; to taste

Arrange a bit of Romaine or endive on each plate. Add a few onions rings.
Cut each hard boiled egg in half lengthwise and place on top of the onion
rings and lettuce, cut sides down, and place a dollop of mayonnaise on top
of each. Pass the salt and pepper to each individual.

Comments: I had forgotten about this wonderful salad until I was eating in
a workers' restaurant in Paris. So simple that I had not done this in
years.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-28-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.