Salad egg garlic mayonnaise
Composition / ingredients
5
Servings:
Cooking method
1. Hard-boiled eggs, cool and peel.
2. Crumble the eggs into small cubes.
3. Peel the garlic, pass it through the press.
4. Mix the eggs, garlic and mayonnaise. Add salt and black pepper to taste, mix again until smooth.
5. To serve the salad, prepare croutons. Cut the loaf into slices and grease with a thin layer of butter. Fry the croutons in a frying pan until golden brown.
6. Spread the egg salad on warm croutons and serve. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Loaf - 273 kcal/100g
