4 oz cooked lobster meat, diced,
1 hard-boiled egg, diced
1 small avocado, (ripe) diced
2 shallots
2 lemons
1 cup mayonnaise, (homemade)
1 red leaf lettuce, (romaine)
1 red ripe tomatoes
6 asparagus spears, peeled & c
1 salt and pepper, to taste
A Recipe for
Egg Salad Surprise
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This Recipe for Egg Salad Surprise is one of thousands in the Recipes-to-go Egg Cookbook.
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Food Tip |
This is a recipe for Egg Salad Surprise from the recipe cookbook of Recipes-to-go (Egg)
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
1. Mix the diced lobster meat, diced eggs and diced avocado
(sprinkled with fresh lemon juice) and fine diced shallots with
the mayonnaise, very gently. Use just enough mayonnaise to coat
and bind. Season to taste with salt and red pepper. I like to
use
the Japanese Sashimi Togarashi.
2. Spoon back into the lobster or avocado shell, and rest on a
bed of
shredded red romaine or curly lettuce. Garnish with lemon
wedges
and asparagus with reserved lobster claws on top.
Serves 1 or 2
April Fool! This is a thinly disguised Lobster Mayonnaise, with an
egg
and avocado salad, accompanied by a dish of Springtime asparagus.
Have
a sauceboat of the freshly made mayonnaise available. Serve with a
crusty bread and a chilled Chablis for a Spring Luncheon. The
Chablis
is one reason I use mayonnaise instead of vinegar. In spooning the
salad into the lobsters chest cavity, spoon it right on top of the
tomalley (the green liver of the lobster). For those who like it,
this
makes a fine taste. For those who don't, suit yourself, chacon a
son
gout!
Serves: 1
Egg Salad Surprise Recipe brought to you by Recipes To-Go