Egg Salad

Name: Egg Salad
Yield: 6
Ingredients: For the mayonnaise; 1 egg; 2 soup spoons of lemon juice; 1 soup spoon of mustard; 1 xicara (cup) of olive oil or vegetable oil; Salt to taste; For the salad; 5 cooked eggs, diced; 1/4 cup of pickled cucumber, diced; 1/2 cup of seedless tomato, diced; 3 soup spoons of chopped parsley; 1 tablespoon of grated lime zest; 1 American lettuce leaf, torn; 4 endives

1
For the mayonnaise
2
1 egg
3
2 soup spoons of lemon juice
4
1 soup spoon of mustard
5
1 xicara (cup) of olive oil or vegetable oil
6
Salt to taste
7
For the salad
8
5 cooked eggs, diced
9
1/4 cup of pickled cucumber, diced
10
1/2 cup of seedless tomato, diced
11
3 soup spoons of chopped parsley
12
1 tablespoon of grated lime zest
13
1 American lettuce leaf, torn
14
4 endives

Ingredients

1
For the mayonnaise
2
1 egg
3
2 soup spoons of lemon juice
4
1 soup spoon of mustard
5
1 xicara (cup) of olive oil or vegetable oil
6
Salt to taste
7
For the salad
8
5 cooked eggs, diced
9
1/4 cup of pickled cucumber, diced
10
1/2 cup of seedless tomato, diced
11
3 soup spoons of chopped parsley
12
1 tablespoon of grated lime zest
13
1 American lettuce leaf, torn
14
4 endives

Directions

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