By Leonard Michel
Egg Salad
6 steps
Cook:30min
Easy make-ahead salad to put on sandwiches or toast during the weekdays.
I swapped the cucumber for chickpeas, giving it more protein which, with some bread, turned this into a main course.
Updated at: Thu, 17 Aug 2023 06:33:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
20
Low
Glycemic Load
1
Low
Nutrition per serving
Calories366.9 kcal (18%)
Total Fat34.4 g (49%)
Carbs3.5 g (1%)
Sugars1.6 g (2%)
Protein11.5 g (23%)
Sodium547 mg (27%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Boil eggs for 14 minutes.
Step 2
Pour boiling water into sink and fill pot with cold water.
Step 3
While the eggs cool off, dice the shallot and cut the cucumber into slices.
Step 4
Remove egg shells with a spoon, slice in half and put egg yolks into a bowl. Mash yolks with a fork and add mayonnaise until creamy.
Step 5
Cut egg whites into cubes and add to egg yolk paste alongside the shallot and cucumber.
Step 6
Add mayonnaise, salt and pepper and stir until a slightly sloppy consistency is reached.
Notes
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