The Art of Dutch Cooking/C.Countess van Limburg Stirum 2001

Russian Eggs (Cold) (Russische Eieren)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 hard-boild eggs lettuce leaves 1 tablespoon sliced cucumber, marinated
1 tomato, quartered 1/2 tablespoon chopped parsley 1/2 tablespoon chopped celery stalks
mayonnaise



1 Cut the tops off the eggs, so that they can stand. Pur them in the middle of a plate. Surround with lettuce leaves. Decorate with cucumber and tomato. Mix the parsley and the celery stalks with the mayonnaise and pour over the eggs.

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