Passover Egg Salad



  • 1/4 cup lemon juice
  • Salt to taste
  • 1/2 cup virgin olive oil

Egg Salad

  • 5 hard-boiled eggs, sliced
  • 2 medium cucumbers, sliced in circles
  • 1 1/2 fennel bulbs, thinly sliced
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon finely chopped parsley


  1. Vinaigrette: Combine lemon juice and salt. Whisk olive oil into the mixture until combined.
  2. Egg Salad: In a pretty glass bowl, place eggs, cucumbers, fennel and shallots. Add dressing and gently toss. Sprinkle with parsley.

Yield: 8 servings

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