Egg salad with mayonnaise

Salads
Egg salad recipes

Recipe from Lily Moore

4117 views

Cooking time: 1 hour

Servings 3

This recipe is super simple to make with chopped boiled eggs, mayonnaise, vegetables and the perfect blend of seasonings. It turns out delicious and creamy every time!

Potato

21,2 oz.
Carrot

10,6 oz.
Celery

5,3 oz.
Parsley roots

3 pcs.
Canned peas

10,6 oz.
Gherkins

10,6 oz.
Apple

10,6 oz.
Hard-boiled eggs

6 pcs.
Mayonnaise

3 cans
Cucumber juice

to taste

Calories

283 kcal
Protein

9.50 g
Fat

22.18 g
Carbohydrates

11.70 g

Wash the potatoes, carrots, parsley root and celery. Boil until al dente and then let them cool.
Cut all the ingredients (except the peas) into cubes and mix. Add the mayonnaise, pepper, some gherkin juice and add to the diced vegetables. Mix everything well and refrigerate.