Egg salad

Name: Egg salad
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 300 g Carrots; 2 tin(s) (200 g each) Tuna fish natural; 2 can(s) (425 ml each) Vegetable corn; 2 packs (450 g each) frozen peas; 10 Eggs; 1 Iceberg lettuce; 1/8 l Vegetable broth (instant); 1 jar (250 g) mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Lemon juice; 1 collar flat leaf parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

300 g Carrots
2 tin(s) (200 g each) Tuna fish natural
2 can(s) (425 ml each) Vegetable corn
2 packs (450 g each) frozen peas
10 Eggs
1 Iceberg lettuce
1/8 l Vegetable broth (instant)
1 jar (250 g) mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Lemon juice
1 collar flat leaf parsley

Directions

1
Peel, wash and slice the carrots. Drain the tuna. Rinse and drain the corn. Put peas in boiling water and boil for 2-3 minutes, rinse with cold water. Boil the eggs for 8-10 minutes, quench cold. Clean, wash and quarter iceberg lettuce, remove the stalk, cut quarters into wide strips. Puree the tuna in the cooled broth with the chopping stick.
2
Stir in mayonnaise. Season with salt, pepper and lemon juice. Wash the parsley and pluck off the leaves. Peel and cut the eggs into six. Mix eggs, corn, peas and parsley carefully with the salad dressing. Arrange the salad on the iceberg lettuce
3
Preparation time approx. 40 minutes