Moroccan Egg Salad with a Hint of Lemon

Ingredients

• 4 eggs
• 3 cloves garlic - peeled and minced
• The juice of 2 lemons - freshly pressed
• 5 sprigs flat parsley - leaves minced
• 5 tablespoons Il Fusti Lemon Olive Oil
• 1/2 teaspoon salt

Preparation

Serves: 4 as an appetizer

Preparation time: 10 minutes

Cooking time: 5 minutes

Step 1:

Boil the eggs in shell for 5 minutes. In the meantime, peel the garlic cloves. Combine garlic and salt in a mortar and pound them into a fine paste with the pestle. Add the lemon juice and mix well.

Step 2:

Mince the parsley leaves in a small cup or glass.

Step 3:

Remove the eggs from the heat and briefly run cold water over them. As soon as you can hold them with your hands, peel them. It's much easier to peel them when they are still warm. Slice the boiled eggs with a knife or an egg slicer and place them in a bowl. Add the garlic and lemon paste and mix.

Step 4:

Pour the Il Fusti Lemon Olive Oil over the eggs, toss in the minced parsley, and mix well but gently. Serve at room temperature or a little bit cooled.

This recipe was adapted and sourced directly from TemeculaOliveOil.com