Egg Salad

Name: Egg Salad
Yield: 6
Ingredients: For the mayonnaise; 1 egg; 2 tablespoons of lemon juice; 1 tablespoon of mustard; 1 cup of olive oil or vegetable oil; Salt to taste; For the salad; 5 hard-boiled eggs, diced; 1/4 cup of pickled cucumber, diced; 1/2 cup of tomato, seedless and diced; 3 tablespoons of chopped fresh parsley; 1 tablespoon of grated lemon zest; 1 head of romaine lettuce, leaves torn

1
For the mayonnaise
2
1 egg
3
2 tablespoons of lemon juice
4
1 tablespoon of mustard
5
1 cup of olive oil or vegetable oil
6
Salt to taste
7
For the salad
8
5 hard-boiled eggs, diced
9
1/4 cup of pickled cucumber, diced
10
1/2 cup of tomato, seedless and diced
11
3 tablespoons of chopped fresh parsley
12
1 tablespoon of grated lemon zest
13
1 head of romaine lettuce, leaves torn

Ingredients

1
For the mayonnaise
2
1 egg
3
2 tablespoons of lemon juice
4
1 tablespoon of mustard
5
1 cup of olive oil or vegetable oil
6
Salt to taste
7
For the salad
8
5 hard-boiled eggs, diced
9
1/4 cup of pickled cucumber, diced
10
1/2 cup of tomato, seedless and diced
11
3 tablespoons of chopped fresh parsley
12
1 tablespoon of grated lemon zest
13
1 head of romaine lettuce, leaves torn

Directions

1
Prepare the mayonnaise: in a blender, combine the egg, lemon juice, mustard, and salt
2
Beat until smooth, adding the olive oil in a thin stream
3
Remove from blender and refrigerate to chill
4
Prepare the salad: in a large bowl, combine all the ingredients of the salad and mix with the mayonnaise
5
Serve immediately
6
477 calories per serving