Little Kitchen Expert Uses Leftover Ingredients to Make Egg Salad, Simple and Beautiful
1.
Cut the onion into shreds with a knife
2.
Sliced eggs
3.
Add green bamboo shoots and chopped green peppers.
4.
The green olives are pressed into puree, and the pickled cucumbers are chopped.
5.
Serve with horseradish sauce, Tibetan mustard salad dressing and vegetable mayonnaise, and mix them evenly.
6.
Finally, just mix all the ingredients together! Simple and delicious, no waste at all.