Egg, Garlic, and Mayonnaise Salad
An inexpensive, tasty salad that's easy to make. Egg, garlic, and mayonnaise salad is a simple dish to put together. If you grate the eggs on the coarse side of a grater, the mixture comes out smoother. Add garlic to taste. It's very convenient to serve this salad on toast — made from rye or white bread. This hearty salad of eggs, garlic, and mayonnaise works for breakfast as well as lunch or dinner. It pairs well with soup, okroshka, or rassolnik.
Ninel
Recipe author
Egg, Garlic, and Mayonnaise Salad
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
9 g
Fats 43 %
19 g
Carbohydrates 36 %
16 g
234 kcal
GI:
7
/
0
/
93
- Hard-boil the eggs, cool them, and peel them. 2. Chop the eggs into small cubes. 3. Peel the garlic and press it through a garlic press. 4. Combine the eggs, garlic, and mayonnaise. Add salt and black pepper to taste and mix again until even. 5. To serve the salad, make some toast. Cut the loaf into slices and spread a thin layer of butter on them. Fry the bread in a skillet until golden. 6. Spoon the egg salad onto the warm toast and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted premium butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salad mayonnaise 50% fat - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provençal mayonnaise - 624 kcal/100g
- Provençal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- White loaf - 273 kcal/100g
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