Egg Salad in Crispy Easter Nests

No ratings

Prep. 20 min

Total 1 h

12 piece

Ingredients

Eggs

water to fill to 1 l mark
egg, European medium (53-63 g) (from chicken) cold
6

Easter Nests

butter, unsalted (from cows' milk) for greasing
wheat flour plus extra for flouring
250 gram
olive oil
30 gram
water
120 gram
salt
½ teaspoon

Egg Salad

parsley leaf, fresh
2 sprig
shallot
20 gram
sour cream, any type
30 gram
Dijon mustard
10 gram
mayonnaise
10 gram
white wine vinegar
10 gram
salt
1 teaspoon
black pepper, ground
2 pinch
chive, fresh (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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

There's Always Room At Our Table 34 Recipes
International

You might also like...

Quiche Lorraine

45 min

Crusty Spelt Bread

2 h 20 min

Family burger pie

1 h 25 min

Herbed lavosh

55 min

Smoked Salmon and Leek Quiche

1 h 20 min

Vegetarian Sausage Rolls

40 min

Vegetable Waffles

15 min

Cranberry bacon stuffing

10 min

Demo Recipe 2 - Cheesy Triangle Scones

25 min

Caramelised leek and feta tart (TM6, Maria Stuart)

2 h 25 min

Parathas

1 h 30 min

Crab Tart

2 h 30 min

Show all

Show all