Tried-and-true egg salad is brightened up with the Caesar-style flavours of lemon and Parmesan cheese.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 6 hard-boiled eggs, coarsely chopped
  • 1/4 cup grated Parmesan cheese
  • Juice of 1 lemon (about 3 tablespoons)
  • 1/2 cup mayonnaise
  • 1/4 teaspoon freshly ground pepper
  • 6 small Romaine leaves

Preparation

In medium bowl combine eggs, cheese, lemon juice, mayonnaise and pepper, and mix well. Serve with Romaine in mini pita or on your favourite bread.