Egg salad

Name: Egg salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Eggs; 100 g cooked ham; 200 g Mushrooms; 1 Lettuce; 100 g Salad Mayonnaise; 2 TABLESPOONS Skimmed milk yoghurt; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon juice; 1 TABLESPOON Capers; 1/2 bunch Chives; 7-10 Tbsp some parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Eggs
100 g cooked ham
200 g Mushrooms
1 Lettuce
100 g Salad Mayonnaise
2 TABLESPOONS Skimmed milk yoghurt
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Lemon juice
1 TABLESPOON Capers
1/2 bunch Chives
7-10 Tbsp some parsley

Directions

1
Hard boil eggs in boiling water for about 10 minutes, quench cold and let them cool down. Cut ham into strips. Clean, wash and slice the mushrooms. Clean, wash and drain the salad. Peel eggs and cut into slices. Stir mayonnaise, yoghurt and mustard until smooth.
2
Season with salt, pepper, sugar and lemon juice. Chop capers coarsely and fold in. Wash the chives, dab dry and cut into rings. Arrange the salad ingredients on plates. Spread the sauce on top and sprinkle with chives. Garnish with parsley as desired.

Nutrition Facts

KCAL
260 kcal

CARBS
3 g

FATS
21 g

PROTEINS
15 g

Categories & Tags

AppetizerMain dishSalad

Egg salad

Ingredients

Directions

Nutrition Facts

Categories & Tags

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