If you're looking for a way to use up all the leftover hard‑boiled eggs you collected over Easter, this fresh egg salad full of protein is a great solution for you. Our version is lighter, and we dare to say, better than the regular, shop‑bought one.
It also tastes great with our pizza base on the side.
Trust us, we tried it.
Shop ingredients
Nutrition (1 serving)
- 215 kcal
- 11,3 g carbohydrates
- 13,4 g fats
- 14,4 g protein
Per 4 portions
Egg salad:
- 5 hard-boiled eggs
- 150 g cucumber
- spring onion
- 150 g ready to eat chickpea
- 150 g sour cream
- 3 tsp full fat mustard
- sweet paprika
- onion granules
- pepper
- salt
- fresh herbs
Side:
Instructions
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Peel and chop the hard‑boiled eggs.
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Dice the cucumber and finely slice the spring onion.
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Add all into a larger bowl.
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Season it with sour cream, mustard, sweet paprika, onion granules, salt and pepper. Add the chopped parsley and mix well.
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Serve it with the Vilgain pizza base or your bread of choice.
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Enjoy!
