Egg salad IIII
LunchCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Egg salad IIII
| 0.5 | tsp | Tarragon |
| 0.5 | tsp | Salt |
| 1 | pinch | White pepper |
| 1.75 | dl | A38 |
| 15 | g | Capers |
| 20.5 | tbsp | Cut chives |
| 3 | Boiled eggs | |
| 30 | g | Leaf celery |
| 75 | g | Carrot |
Instructions for Egg salad IIII
To prepare the Egg salad IIII recipe, please follow these instructions:
Pour A38 into dripping into coffee filters. Put them in my fridge. 6 hours or overnight. Chop eggs, carrots, celery and capers coarsely, possibly. On the food processor. Boil the carrots 6 min. In water added 1 teaspoon salt per. L water. Taste the diluted A38 with salt, pepper and estragon. Turn eggs, carrots, celery, capers and chives in.
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