Egg Salad Recipe
Ingredients
| Frozen peas package | 1 | |
| Crab meat | 1/4 pound | |
| 6 hard-cooked eggs | ||
| Smoked salmon | 1/4 pound | |
| Marinade | ||
| Mayonnaise | 2 Tablespoon | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Sugar | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Parsley | 1/2 Bunch (100gm) | |
Directions
Cook the frozen peas according to package directions.
Let them cool, then drain them.
Drain the crab meat.
Shell the eggs and cut them in small pieces.
Cut the smoked salmon in strips.
Mix all ingredients carefully.
Mix the mayonnaise and sour cream until lightly foamy.
Add the rest of the seasonings and the chopped parsley.
Pour the marinade over the salad, mixing gently.
Refrigerate the salad for 10 to 15 minutes.
Garnish with tomatoes and parsley and serve.
Let them cool, then drain them.
Drain the crab meat.
Shell the eggs and cut them in small pieces.
Cut the smoked salmon in strips.
Mix all ingredients carefully.
Mix the mayonnaise and sour cream until lightly foamy.
Add the rest of the seasonings and the chopped parsley.
Pour the marinade over the salad, mixing gently.
Refrigerate the salad for 10 to 15 minutes.
Garnish with tomatoes and parsley and serve.
Chef
