Daisy Salad

Daisy salad on plateHappy Easter

Extra hard-boiled eggs in the refrigerator? Here’s a fun way to use them.

Here’s the original recipe:

Daisy Salad on Plate
Source: Mrs. Scott’s Seasonal Cook Books (The North American Newspaper, Philadelphia, Winter, 1921)

Here’s the recipe updated for modern cooks:

Daisy Salad

  • Servings: 3-4
  • Difficulty: moderate
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4 hard-boiled eggs

2 cups shredded lettuce

French salad dressing

Grated onion, if desired

Cut the eggs in half length-wise and remove the yolks. Cut the whites into narrow strips; and, mash the yolks. (I mashed them with a fork. Another way to mash them would be to force them through a strainer.) Put a teaspoon of the yolk in the center of each plate, and arrange the strips of egg white around the mashed yolk to make it look like a daisy. (When I made this recipe, it took a little more than one egg for each daisy. I had left-over yolk.) Put shredded lettuce around the daisy. Serve with French salad dressing. If desired add a little grated onion to the French dressing before serving.

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