Free Recipe Herbed-Egg-Salad Hand Rolls
Recipe Type: M Recipes
Recipe Preparation: stir
Cooking Ingredients for Herbed-Egg-Salad Hand Rolls Recipe
8 Hard-boiled eggs; peeled
1/2 c Homemade Mayonnaise
1 ts Finely-chopped fresh dill
1 ts Finely-chopped fresh
-tarragon
1 ts Finely-chopped fresh chives
1 Finely-chopped scallion;
-white part only
Zest of 1 lemon
2 ts Capers
Coarse salt
Freshly-ground black pepper
1 Sheet lavash bread -; (half
-of 14 oz pkg)
5 Leaves red-leaf lettuce
30 Pencil-thin asparagus spears
=== HOMEMADE MAYONNAISE ===
2 Eggs
1/4 ts Dry mustard
3/4 ts Coarse salt
2 tb Fresh lemon juice
1 c Light olive oil
1 c Vegetable or safflower oil
Herbed-Egg-Salad Hand Rolls Preparation
To make the Homemade Mayonnaise: In the bowl of a food processor fitted with a metal blade, combine eggs, mustard, salt, and lemon juice. Pulse to combine. Combine the olive oil and vegetable oil. With the food processor running, pour in all the oil in a slow, steady stream. The mixture will become thick and creamy. Mayonnaise can be kept, refrigerated and covered, up to 7 days. (Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.) (Makes 2 1/2 cups) Blanch asparagus spears and trim to 5-inch lengths. Cut eggs into quarter-inch dice. Place in a medium bowl. Using a rubber spatula, gently stir in mayonnaise, dill, tarragon, chives, scallions, half of the lemon zest, and 1 teaspoon capers. Add salt and pepper to taste. Cut lavash into ten 7- by 4-inch rectangles. Cut each lettuce leaf in half lengthwise. Lay the lettuce over the lavash, folding to fit on top of the rectangle, and lay 3 spears of asparagus over the lettuce. Roll into cones, wrap with waxed deli paper, and fill each cone with approximately 1/4 cup herbed egg salad. Garnish each hand roll with remaining lemon zest and capers. Makes 10. Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 76 Calories (kcal); 5g Total Fat; (62% calories from fat); 6g Protein; 1g Carbohydrate; 207mg Cholesterol; 207mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 10
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