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Artichoke egg salad

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Ingredients for 2 servings:

  • 3 artichokes
  • 3 eggs, hard boiled
  • 3 tbsp mayonnaise
  • 1 tsp mustard
  • 1 tbsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Artichokes with a twist

Boil the artichokes in hot water for 20 minutes, then drain in a colander and let cool. Remove the leaves and hay from the artichokes and cut into small pieces. Chop the eggs and mix with mayo, mustard, and parsley. Season to taste with salt and pepper. Finally, add the artichokes to the egg salad. Serve with warm baguette. Tip: For buffets, you can also fill the artichoke hearts with the egg salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Low-carb pizza base

Artichoke egg salad