|Little Jewish Cookbook|
|by Barbara Bloch|
This charming little cookbook offers an introduction to the delicious range and variety of authentic Jewish fare.
Results 1 - 10 of 68 for pickled egg salad
Result Page: 1
Cut eggs in half and ... to pipe the filling into the whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour. Serving Size: 24.
Bring water, dried ... salt. Add potatoes, eggs and chopped pickles. ... Garnish: Line bowl with collard leaves and top the salad with hard cooked egg slices.
Peel hard boiled eggs and chop into ... onion, vinegar and salad dressing; stir and ... add the milk and salt; mix well. Refrigerate until ready to serve.
Cut the eggs in half and ... least 1 hour. This allows juices to be absorbed and filler to set. Taste filler and modify ingredients to fit your taste buds.
Boil eggs and let cool. ... yolks. Mix yolks, salad dressing, mustard, relish ... halves. Sprinkle with paprika. Arrange on plate. Garnish with parsley.
Cut boiled eggs in halves and ... ingredients. Refill whites with yolk mixture heaping lightly. Garnish with parsley and sprinkle with paprika for more color.
Boil eggs, peel and ... pepper and enough salad dressing or mayonnaise ... olive in center of egg half after filled. If desired, sprinkle paprika over eggs.
Cooks Note: Not ... nearly so! Boil eggs. Peel and ... 248.4mg sodium, 14.5mg calcium, 170.9IU Vitamin A, 1.8mg Vitamin C, 2.4IU Vitamin D, less than 1mg iron.
Simmer eggs in salted water ... not sloppy. Pile in egg whites and top with a dash of paprika. Place uncovered in refrigerator 1/2 to 1 hour then cover.
Preheat oven to ... tuna, olives, cheese, egg, mayonnaise, pickle, ... foil. Place on cookie sheet. Bake 10 minutes. Serve hot, right in foil. Serves 8.
Result Page: 1
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