Egg salad

Today I made this recipe for an egg salad. Nice to smear on a sandwich or toast, as an appetizer, or at lunchtime. Of course, made from scratch.

Today I made an egg salad. Nice on bread or toast as an appetizer or at lunchtime.

• If you make the egg salad an hour before you are going to eat and store it in the refrigerator, the flavor is even better;
• You can use 3 twigs of chives instead of the shallot and parsley.

Preparation and storage

• This egg salad can be stored for up to 2 days, covered, in the refrigerator. You can prepare it in advance or you can store leftovers.
• You can't freeze egg salad, because the structure will change (and that's not very delicious).

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Egg salad

Author: Andréa

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Other

5 of 3 votes

For 1 bowl

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Today I made this recipe for an egg salad. Nice to smear on a sandwich or toast, as an appetizer, or at lunchtime. Of course, made from scratch.

Ingredients 

1x2x3x

• 4 eggs size L
• 2 tablespoons yogurt
• 2 tablespoons sour cream
• 3 tablespoons ginger syrup
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder
• ½ shallot
•  
  5 twigs parsley
• ½ teaspoon salt to taste
• ¼ teaspoon ground black pepper

Instructions

• Boil the eggs until they are hard.
• Cool down in cold water until they are at room temperature.
• Peel the eggs and mash the eggs with a fork. Slice the shallot and chop the parsley very fine.
• Whisk the yogurt, sour cream, turmeric, curry, and ginger syrup and mix with the mashed eggs, parsley and shallots.
• Add salt and pepper.

Notes

• If you make the egg salad an hour before you are going to eat and store it in the refrigerator, the flavor is even better;
• You can use 3 twigs of chives instead of the shallot and parsley.

Nutrition

Calories: 347kcal | Carbohydrates: 7g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 672mg | Sodium: 1458mg | Sugar: 4g | Vitamin A: 1915IU | Vitamin C: 8mg | Iron: 4mg

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