Small Egg Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Kitchen twine, 1 Parchment paper
Preparation steps
1.
Boil the quails eggs for 5 minutes, peel and set aside. Mix the olive oil and vinegar together to make the dressing, season with salt and pepper and set aside.
2.
Heat the vegetable oil in a frying pan and cook the red and yellow peppers until the start to soften. Drain on kitchen paper and set aside.
3.
Blanch the French beans in boiling water for 3 minutes. Refresh in cold water, drain and set aside.
4.
Combine the peppers, beans, lettuce, olives and cucumber in a bowl. Mix in the dressing, add the halved quails eggs and serve immediately.
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