A cold sandwich filling made by blending boiled eggs with mayonnaise, mustard, and dill. With its creamy texture and slightly tangy taste, it's a practical preparation that can be served in a sandwich, on crackers, or over a bed of salad.
Place the eggs in a pot with cold water, and once it starts boiling, boil for 10 minutes; then transfer to ice water to cool and peel.
Roughly mash the cooled eggs with a fork or dice into small cubes; mix with green onion and dill.
Add the mayonnaise and mustard, season with salt and black pepper, and mix until you get a smooth consistency.
Let it rest in the refrigerator for at least 20 minutes before serving; serve in a sandwich, on crackers, or over a bed of greens.
Important: Transferring the eggs to ice water right after boiling makes the shells easy to peel and keeps the yolk from developing a greenish ring. Allergen: contains egg and mustard.
If you roughly mash the eggs with a fork and mix in the mayonnaise a little at a time, you'll preserve some texture while also adjusting the consistency to your liking.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.