Deli Egg Salad, Czech

4
Servings
1d
Prep Time
0m
Cook Time
1d
Ready In


""

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (204.1 g)
  • Calories 332.4
  • Total Fat - 21.9 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 431.7 mg
  • Sodium - 1277.2 mg
  • Total Carbohydrate - 19 g
  • Dietary Fiber - 0.7 g
  • Sugars - 3.3 g
  • Protein - 15.1 g
  • Calcium - 76.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Mix everything and put in frig at least 1 hour (if you have the little tiny dicer use it for all veggies)

Step 2

Slice the eggs in half then cut into fine strips or protlačíme grid. Cooled in Cook potatoes, peel and cut into very small pieces. Chop the cucumber into small cubes. Onion peel and cut into either a very fine strips or small cubes.

Step 3

Combine mayonnaise mixture prepared. If too thick, carefully adds pickle cucumbers. (relish )Season with ground pepper, two drops of Worcester, season with salt cautiously. Stir well. Because they are used boiled potatoes, put egg salad at least an hour in the cold to blend the flavors. Serve with bread or sliced ​​erasing ever.

Tips & Variations


  • A dicer for cubing veggies really small

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