Egg Marjoram Salad ©

 

 

 

 

 

 

Eggs eggs and more eggs! The tradition for Greek Easter is to dye your Easter eggs and give them as presents on Easter Day. The result is a wonderful collection of dyed Easter eggs and many are cracked  and eaten at the Easter Feast. Inevitably though and most fortunately, there are always some left over  to make this simple, but delectable egg salad which, so much does my son John like, that I always find him in the kitchen making it, on the second day of Easter!

For John, his favorite and ours too!

 

 

 

Easy

 

 

 

4 Persons

 

 

 

Ingredients

4 Hard boiled eggs

Small bunch of Marjoram, leaves only

Olive oil

Vinegar

Salt and freshly ground pepper, or Sweet Paprika ( The ‘non hot’ kind)

 

Method

IMPORTANT : Take eggs out of refrigerator, one hour before!

1. Wash your freshly laid eggs, place in egg saucepan, cover with cold water and bring to the boil. Turn heat down a little, so that the eggs don’t crack while cooking and simmer for 8 minutes. Otherwise use left over Easter Eggs.

2. Once the time is up, place saucepan under the tap of cold running water for 1 minute. This is very IMPORTANT so that the egg yolk does not form a ring of green sulphur around the yolk, which looks unappetizing.

3. Remove the egg shells and cut in half, long ways. Place halves on suitable dish, add salt and pepper, sprinkle with a few drops of vinegar and drizzle with olive oil. Finally, just before serving, wash your Marjoram in salted water, drain and pat dry with kitchen paper. Chop finely and sprinkle over eggs.

4. Mix up a little extra dressing with the same ingredients, to be served along side.

 

N.B. If you make this ahead of time, be sure to cover tightly with cling film, so the egg yolks don’t dry out and crack and add Marjoram at the last minute, freshly chopped.

Always have one sauce pan that is exclusively only used to boil eggs. This is a “Hygiene rule” and stops the spread of any germs that might be carried on the egg shells from the Chicken Coop to your cooking equipment and so to you.

 

 

Place eggs in egg saucepan, cover with cold water and bring to the boil. Turn down heat a little and simmer for 8 minutes.

Once cooked ‘IMPORTANT,’ put saucepan under cold running water for a minute, so no sulphur ring forms around yolk.

Cut in half with a sharp serrated knife.

 

These eggs are just a little softer in the center, which gives a perfect consistency. If you over boil, they become too hard.

 

Arrange on suitable dish. If you don’t have a special egg dish, cut a sliver of white off the base of the egg, so that they don’t

slide around the dish.

Wash your Marjoram in salted water, drain and pat dry with kitchen paper. Remove the leaves and chop finely just before serving so that the leaves don’t discolor.

 

Make up a little extra dressing and serve along side in a small bowl.

 

This makes an excellent addition to your lunch, the day after Easter, together with any left over Lamb, Salad and Tsadsiki.

 

 

 

Final result!