Egg and Vegetable Mayonnaise Recipe

Origin: Scotland Period: Traditional

Ingredients:

2 hard-boiled eggs
6 spring onions, finely sliced
4 tbsp cabbage, finely shredded
1 lettuce
3 large potatoes, cooked (boiled in their skins)
3 tbsp mayonnaise
1 tsp Dijon mustard

Egg and Vegetable Mayonnaise Preparation:

Method:

Cut 4 neat slices from the centre of the eggs and set aside for decoration. Chop the remainder of the eggs very finely and set aside. Peel the potatoes and dice.

Combine the eggs and potatoes in a bowl with the spring onions and cabbage then add 4 lettuce leaves, finely shredded. Mix the mayonnaise and mustard and stir this mix into the vegetables. Now line the base and sides of a salad bowl with crisp lettuce leaves and spoon the vegetable mix over the top. Set the remaining heart of the lettuce in the centre of the dish then arrange the egg slices decoratively. Cover with clingfilm (plastic wrap) and chill for at least 2 hours in the refrigerator before serving.

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