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Egg salad

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Ingredients for 4 servings:

  • 10 large eggs
  • 250 g mushrooms, small, fresh
  • 1 jar asparagus
  • 1 small jar of mayonnaise, 50%
  • 1 cup of yogurt, a small cup
  • 1 bunch of parsley
  • salt and pepper
  • curry powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the eggs hard for about 10 minutes. Peel the cooled eggs, cut them into eighths, and place them in a bowl with the whole mushrooms and drained asparagus. Add the mayonnaise, yogurt, and parsley, mix everything together, and season to taste. Serve with fresh baguette or white bread.

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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.

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