Egg Salad Cup

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