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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Ingredients
- 4 eggs size L
- 2 tablespoons yogurt
- 2 tablespoons sour cream
- 3 tablespoons ginger syrup
- ½ teaspoon turmeric
- ½ teaspoon curry
- ½ shallot
- 5 twigs parsley
- ½ teaspoon salt to taste
- ¼ teaspoon 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 | Potassium: 347mg | Sugar: 4g | Vitamin A: 1915IU | Vitamin C: 8mg | Calcium: 173mg | Iron: 4mg
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