Egg salad with walnuts and basil
Cold cutsCook time: 0 min.
Servings: 4 person(s)
Servings: 4 person(s)
Ingredients for Egg salad with walnuts and basil
| Pepper | ||
| Salt | ||
| 1 | tsp | Dijon mustard |
| 1 | Handful of fresh basil leaves | |
| 1 | Handful of walnuts | |
| 1 | tsp | Curry |
| 2 | tbsp | Finely chopped chives |
| 5 | Eggs | |
| 8 | tbsp | Majonaise (like, homespun) |
Instructions for Egg salad with walnuts and basil
To prepare the Egg salad with walnuts and basil recipe, please follow these instructions:
Boil eggs until they are hard-boiled (10 min) and cool them off
Arrow egg and chop them roughly
Shake if necessary. Walnuts in a little oil and let them cool off
Chop or crush the walnuts roughly
Chop the basil and chives carefully
Mix all the ingredients together in a bowl and season with salt and pepper
Allow the egg salad to take an hour in the refrigerator
Server on rough toast bread or coarse (toasted) rye bread.
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