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…