Egg Salad in Crispy Easter Nests

5.0 1 rating

Prep. 20 min

Total 1 h

12 pieces

Ingredients

Eggs

water to fill to 1 l mark
medium egg cold
6

Easter Nests

unsalted butter for greasing
plain flour plus extra for flouring
250 g
olive oil
30 g
water
120 g
fine sea salt
½ tsp

Egg Salad

fresh parsley leaves
2 sprigs
shallot
20 g
sour cream
30 g
Dijon mustard
10 g
mayonnaise
10 g
white wine vinegar
10 g
fine sea salt
1 tsp
ground black pepper
2 pinches
fresh chives (optional) for garnishing

Nutrition per 1 piece

Calories 152.2 kcal / 636.6 kJ

Protein 5.9 g

Fat 6.6 g

Carbohydrates 16.5 g

Fibre 0.7 g

Saturated Fat 1.7 g

Sodium 348.5 mg

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Also featured in

There's Always Room At Our Table 27 Recipes
UK and Ireland

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