Egg Salad in Crispy Easter Nests

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Prep. 20 min

Total 1 h 20 min

8 pieces

Ingredients

Eggs

large eggs cold
4
water to fill to 1 liter mark

Easter Nests

unsalted butter to grease
all-purpose flour plus extra to dust
6 oz
olive oil
½ oz
water
2 ½ oz
salt
⅓ tsp

Egg Salad

fresh parsley leaves only
2 sprigs
shallot
½ oz
sour cream
½ oz
yellow mustard
1 ½ tsp
mayonnaise
1 ½ tsp
vinegar
1 ½ tsp
salt to taste
½ tsp
ground black pepper
1 pinch
fresh chives (optional) to garnish

Difficulty

easy

Nutrition per 1 piece

Sodium 304.8 mg

Protein 6.6 g

Calories 651.6 kJ / 155.7 kcal

Fat 6.5 g

Fibre 0.7 g

Saturated Fat 1.7 g

Carbohydrates 17.1 g

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Also featured in

Easter Brunch 11 Recipes
United States

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