Russian Egg Salad
Recipe: #20343
July 26, 2015
Categories: Breakfast, Lunch, Salads, Egg Salad, Dairy, Eggs, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Easter, Entertaining, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Summer, Sunday Dinner, Weeknight Meals, Hand Mix/Whisk, Stove Top, High Protein, Kosher, Vegetarian, Spring more
"A great start to the day served on a thick crusty sour dough or rye bread. You can char grill your own capsicum, but I prefer to buy mine (available from the deli or supermarket). You can serve this straight away but made a little ahead of time the flavour seems to develop a little more. Either way it's fantastic."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (124.5 g)
- Calories 220.3
- Total Fat - 9 g
- Saturated Fat - 3 g
- Cholesterol - 213.6 mg
- Sodium - 319.9 mg
- Total Carbohydrate - 22.4 g
- Dietary Fiber - 1.2 g
- Sugars - 2.8 g
- Protein - 11.7 g
- Calcium - 159.9 mg
- Iron - 2.5 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the eggs into a saucepan and cover with water. Cover saucepan with lid and bring water/eggs to the boil, when it begins to boil; uncover and start timing for 10 minutes.
Step 2
Remove eggs drain and cool them under cold water, when cool enough to handle peel the eggs.
Step 3
Roughly chop the eggs and set aside. In a separate bowl combine the sour cream, yoghurt and mustard, stirring until smooth. Stir in the chopped egg, chives, spring onion and chargrilled or roasted capsicum. Pile onto the bread as an open sandwich. Sprinkle with pepper if using and the extra chives.
Step 4
Serve.
Tips & Variations
No special items needed.
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