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
-
10 minLunchegg, milk, butter, garden herbs, mascarpone,herbal omelette with mascarpone
-
30 minLunchfrozen salmon fillet, fish stock of tablet, mushroom, butter, lemon juice, egg, flour, milk, whipped cream, fresh parsley, spring / forest onion, gruyere, flour, butter,quiche with salmon and mushrooms
-
15 minLunchslice of wholemeal bread, pumpkin seeds, grapefruit, avocado, fresh goat cheese natural 45,toast with goat's cheese-avocado spread and grapefruit
-
20 minLunchcarrot julienne, ready-to-eat mango, lime, sesame oil, garlic, fresh ginger, Red pepper, frozen raw peeled shrimps, soy sauce, baby cream lettuce, salted peanuts,vietnamese salad with prawns
Nutrition
315Calories
Sodium10% DV250mg
Fat45% DV29g
Protein22% DV11g
Carbs1% DV2g
Fiber12% DV3g
Loved it