Spring egg salad: a fit treat on wholemeal toast
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Contents
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ingredients
3 pk egg 250 g cottage cheese 1 KL French mustard 1 handful fresh chives to taste salt, ground black pepper
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A quick, easy salad packed with protein. Tastes great on its own or on crusty toast.
1.
Place the eggs in boiling water and let them cook for about 8 minutes. Then immediately set them aside, cool them with cold water and peel them.
2.
In a bowl, mix together the cottage cheese, chopped eggs, chopped chives and add the mustard.
3.
Season the egg salad with salt and pepper and serve. It tastes best on crusty toast made from wholemeal bread.
4.
Good taste!
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