Name: Egg Salad II
Cuisine: American
Ingredients: undefined cooked chicken, finely chopped; undefined Oil Dressing I; undefined lettuce leaves; undefined radishes

Cut four “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely chopped cooked chicken. Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites. Arrange on lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.

cooked chicken, finely chopped
Oil Dressing I
lettuce leaves
radishes

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kitchen

Mixing bowl

kitchen

Salad bowl

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1

Cut four “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points.
2

Remove yolks, mash, and add an equal amount of finely chopped cooked chicken.
3

Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites.
4

Arrange on lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.

Egg Salad II

Ingredients

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Instructions