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Egg Salad Appetizer

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Egg Salad Appetizer
14/03/2014
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Preparation
20 min.
Cooking
8 min.
Тotal
28 min.
Servings
2
"When the appetizers are so good, we find it hard to get to the main course!"

Ingredients

  • eggs - 6 boiled
  • onions - 1/4 bunch leeks or 2 - 3 green onions
  • mayonnaise - 3 1/3 tbsp (50 g)
  • feta cheese - 9 oz (250 g)
  • mustard - 3 1/3 tbsp (50 g), sweet
  • olive oil - 1 tablespoon
  • lemons - juice from 1/2
  • bread - 1 package, white rusks
  • dill - 1/4 bunch fresh
measures

How to cook

Cut the boiled eggs very finely and transfer them into a bowl. Add the grated feta cheese and chopped leeks. In dry glass jar, put in the mayonnaise, mustard, olive oil and lemon juice and beat them with a mixer.

Pour the mayonnaise sauce over the salad. Stir gently and place in a refrigerator for 30 minutes. Once removed, sprinkle it with finely chopped dill and mix it again.

Serve this egg salad with rusks.

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