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Egg Salad in Crispy Easter Nests
3.0 2 ratings
Prep. 20 min
Total 1 h
12 pieces
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Ingredients

Eggs
  • water to fill to 1 l mark
  • medium egg cold
    6
Easter Nests
  • unsalted butter for greasing
  • plain flour plus extra for flouring
    250 g
  • olive oil
    30 g
  • water
    120 g
  • fine sea salt
    ½ tsp
Egg Salad
  • fresh parsley leaves
    2 sprigs
  • shallot
    20 g
  • sour cream
    30 g
  • Dijon mustard
    10 g
  • mayonnaise
    10 g
  • white wine vinegar
    10 g
  • fine sea salt
    1 tsp
  • ground black pepper
    2 pinches
  • fresh chives (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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