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Marguerite Salad

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United States

Known as an American recipe, with similar versions prepared across other nations.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 4 ingredients

  1. six hard-boiled eggs
  2. Cut
  3. Lettuce
  4. a pint of Mayonnaise
Contains Eggs Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Mayonnaise High in vitamin E

    High in vitamin E · 7.1 mg per 100 g, 59% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Mayonnaise, Regular”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut the whites of six hard-boiled eggs into rings and mix the yolks with a half a pint of Mayonnaise.
  2. Lay each ring on a lettuce leaf and heap yolks in the center.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife