Easter Egg Salad
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Boil eggs and chicken breast. Finely chop the onion. Three carrots on a coarse grater.
Step 2:
Fry the onion and carrot in oil until the onion is soft.
Step 3:
Mix boiled chicken in a deep dish, diced egg whites (yolks are left for decoration), finely chopped celery.
Step 4:
We also add canned beans (without liquid), onions with carrots, salt, pepper, mayonnaise. Mix well.
Step 5:
Spread our egg-shaped salad on a salad plate.
Step 6:
Sprinkle grated yolk on top, decorate with celery and herbs. The Easter egg salad is ready! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast - 113 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Canned beans - 99 kcal/100g
