Egg Salad in Tartlets

Egg Salad in Tartlets

This salad is as simple and easy to prepare as it is elegant when served in tartlets. It is a popular dish for buffet-style receptions.

Oxana Putan

Ingredients:

10 eggs

4 oz green onions

0.5 tsp salt

2 tbs mayonnaise

10 large ready-made tartlets

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This salad is as simple and easy to prepare as it is elegant when served in tartlets. It is a popular dish for buffet-style receptions.

Place the eggs into a medium pot and cover with the cold water. 

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Place on the stove, bring to a boil and cook for seven more minutes exactly.

Take the pot off the stove and place in the sink; let the cold running water pour into the pot, gradually replacing the hot water and cooling the eggs.

Peel the eggs after they cool off.

Finely chop the green onions.

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Chop the eggs into small cubes.

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Transfer the eggs and onions into a deep bowl.

Add the salt and mayo.

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Stir well.

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Place a mound of the salad into each tartlet.

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Use a tablespoon to round the top of each salad mound.

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