EGG SALAD WITH MAYONNAISE

1 lb. of cold boiled potatoes,
6 hard-boiled eggs,
the juice of 1/2 a lemon,
pepper and salt to taste.

Cut the potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well together.

Make the mayonnaise as follows; 1-1/2 gills of good salad oil, the yolks of 2 eggs, 1 saltspoonful of mustard, lemon juice, pepper, and salt to taste. Take a clean cold basin, and place in it the yolks of the eggs beaten up. Drop the oil into them, drop by drop, stirring with a wooden spoon quickly all the time. Great care should be taken, especially in the beginning, as the eggs easily curdle when the oil is stirred in too fast. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down, then add again oil and lemon juice alternately until all the oil is used up. Smooth the mustard with a little lemon juice, and stir it in last of all with sufficient pepper and salt. Taste the mayonnaise, and add lemon juice or seasoning as required.

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Related terms: egg and mayonnaise salad, egg mayonaise salad, egg mayonnaise salad, egg salad with mayonnaise, eggs salad WITH MAYONAISE, hungarian food cold eggs in mayonnaise, Mayonnaise salad.