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Egg Salad in Crispy Easter Nests
No ratings
Prep. 20 min
Total 1 h
12 piece
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Ingredients

Eggs
  • water to fill to 1 l mark
  • egg, European medium (53-63 g) (from chicken) cold
    6
Easter Nests
  • butter, unsalted (from cows' milk) for greasing
  • wheat flour plus extra for flouring
    250 gram
  • olive oil
    30 gram
  • water
    120 gram
  • salt
    ½ teaspoon
Egg Salad
  • parsley leaf, fresh
    2 sprig
  • shallot
    20 gram
  • sour cream, any type
    30 gram
  • Dijon mustard
    10 gram
  • mayonnaise
    10 gram
  • white wine vinegar
    10 gram
  • salt
    1 teaspoon
  • black pepper, ground
    2 pinch
  • chive, fresh (optional) for garnishing

Difficulty

easy

Nutrition per 1 piece

Sodium 348.5 mg
Protein 5.9 g
Calories 636.6 kJ / 152.2 kcal
Fat 6.6 g
Fibre 0.7 g
Saturated Fat 1.7 g
Carbohydrates 16.5 g

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Also featured in

There's Always Room At Our Table 34 Recipes
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There's Always Room At Our Table 32 Recipes
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