Filter
Reset
Sort ByRelevance
Bri Weipert
Egg salad
Egg salad with chives, mayonnaise, mustard and Worcestershire sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the eggs hard in 8 minutes. Drain and rinse under cold running water. Peel and prick with a fork. Allow to cool for 5 minutes.
-
Slice the chives.
-
Mix the mayonnaise, mustard, Worcestershire sauce and ¾ of the chives with the mashed eggs. Season with pepper and salt.
-
Sprinkle the egg salad with the rest of the chives.
Blogs that might be interesting
-
65 minLunchfrozen dough for savory pie, minced beef, onion, curry powder, deep-frozen green beans, medium sized egg, fresh cream,curry quiche -
25 minLunchGroninger cake, (farmers) smoked sausage, chicory, olive oil, (white) balsamic vinegar, Groninger mustard, watercress, apples,salad with groninger-mustard dressing and toast from groninger cake -
20 minLunchfresh mango, fresh fig, young lettuce-rucola melange, grilled mushrooms, grated beetroot, slightly spicy sprouts, unroasted walnuts, yoghurt dressing with herbs, rucolacress,amayzines fruity vegas salad -
25 minLuncholive oil, onion, garlic, pine nuts, fresh spinach, lemon juice, fresh parsley, frozen parsley, feta, bread-crumbs, filo pastry, butter,Greek spinach rolls
Nutrition
315Calories
Sodium10% DV250mg
Fat45% DV29g
Protein22% DV11g
Carbs1% DV2g
Fiber12% DV3g
Loved it