Egg Salad Cup

by Chen Huan

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I have always liked adding eggs to salads because I really like the fusion of egg yolk and salad dressing. Delicate, silky, and very fragrant. Adding an appropriate amount of vegetables can relieve greasiness and become more nutritious.

This egg salad cup is very cute, and children should like it very much. Is it nutritious to eat one at breakfast? The production is also very simple.
When making, you can add your favorite ingredients, such as tuna, according to personal preference. "

Ingredients

Egg Salad Cup

1. Raw materials are reserved.

2. The eggs are cleaned.

3. Put the eggs in the egg cooker and choose well-cooked.

4. Cut broccoli into small pieces and blanch them until cooked. (In the blanching pot, add a small amount of salt and a few drops of oil.)

5. Blanch cooked corn kernels, peas and diced carrots.

6. Remove the blanched vegetables and set aside.

7. Boiled eggs, remove the skin.

8. Cut at two thirds.

9. Remove the egg yolk.

10. Chop the excess egg whites and set aside.

11. Press into small pieces of egg yolk, egg whites and vegetable pieces into the plate.

12. Add a small amount of black pepper and salt in two small spoons of Kubi Salad Dressing.

13. Stir well.

14. Make the egg whites into the cup and put it on the plate. (To make the bottom stand, cut flat at the bottom of the egg cup.)

15. Fill in the well-mixed salad.

16. Egg Salad Cup

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