Back Moroccan Egg Salad
A hint of garlic and lemon give an exotic touch to this extraordinary egg salad.
- 4 eggs
- 3 cloves garlic - peeled and minced
- The juice of 2 lemons - freshly pressed
- 5 sprigs flat parsley - leaves minced
- 5 tablespoons D'Luscious Lemon Olive Oil
- 1/2 teaspoon salt
Boil the eggs in shell for 5 minutes. In the meantime, peel the garlic cloves. Combine garlic and salt in a mortar and pound them into a fine paste with the pestle. Add the lemon juice and mix well.
Mince the parsley leaves in a small cup or glass with the scissors upside down.
Remove the eggs from the heat and briefly run cold water over them. As soon as you can hold them with your hands, peel them. It's much easier to peel them when they are still warm. Slice the boiled eggs with a knife or an egg slicer and place them in a bowl. Add the garlic and lemon paste and mix.
Pour the D'Luscious Lemon Olive Oil over the eggs, scatter the minced parsley, and mix well but gently. Serve at room temperature or a little bit cooled.
Serves: 4 as appetizer
Preparation time: 10 minutes
Cooking time: 5 minutes
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