Egg salad with mayonnaise

Egg salad with mayonnaise
  • 3 Piece egg
  • 2 Table spoon (tbsp) mayonnaise
  • 3 Table spoon (tbsp) sour cream or yogurt
  • 1 Piece onion small
  • 1 Tea spoon (tsp) mustard
  • 1 Tea spoon (tsp) lime juice
  • 1 Peck white pepper, grated
  • 2 Peck salt
  • 1 Table spoon (tbsp) parsely chopped

season: Whenever

occasion: 4Kids, 4Family

origin: International



Cook the hard boiled eggs for 8-10 minutes and peal it. Cut for 0.5 cm pieces. While the egg is cooking, prepare the salad dressing from chopped and salted onion, sour cream, mustard, lime juice, mayonnaise. Mix the dressing with eggs and serve with parsely on top of the salad. Egg salad is perfect topping to sandwiches or side dish to meats.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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