Egg Salad
by Muyi_xDb4RIix
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare ingredients;
2. Peel and cut potatoes and carrots separately, and steam in a steamer for 15 minutes;
3. Cucumber peeled and sliced;
4. After the eggs are steamed, place them in cold water and peel them. Then cut into small pieces of the right size. Be sure to lighten the knife, otherwise the egg yolk will be shattered; let it dry for a while after cutting;
5. Put potatoes, carrots, and cucumbers in the bowl in turn, then evenly sprinkle with salt, and finally put the condensed milk and eggs, gently toss to avoid the separation of the green and yellow eggs.
6. Finished product. It tastes better than expected and suitable for breakfast.
