John Myers
Egg Salad with Asparagus and Mushrooms
The perfect egg salad with asparagus and mushrooms recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1 kl. Can Asparagus – 230 g
- 1 kl. Glass 1St choice mushrooms – 220 g
- 1 bunch Chives in rolls
- 2 tablespoon Mayonnaise 80% fat
- 2 tablespoon Cream
- 2 teaspoon Lemon juice
- 2 teaspoon Mustard medium hot
- 1 pinch Sugar
- Black pepper from the mill
- Salt
- 3 Splash Maggi
- This salad also goes very well on a cold buffet or at the next party. And this is how it is made:
- Peel the hard-boiled eggs and cut three of them into slices with the egg cutter. Drain the asparagus and mushrooms, cut the asparagus into pieces and slice the mushrooms.
- The 4th egg is used for garnishing. I also put a few pieces of the mushrooms and asparagus aside for garnish. The salad then looks much more appealing and not only veiled by the marinade – everyone can see immediately what is in the salad. I do it that way with all salads.
- Mix the ingredients into a marinade and then layer this with the egg slices, asparagus, mushrooms and chives in a salad bowl and, at the very end, carefully mix everything. Now the salad is garnished with the ingredients and can be covered in the fridge until it is consumed.
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