Egg Salad with Tuyo & Cucumbers Rolls

By John Jovie E. Bonbon
serving portion: 1 | serving size: 4 rolls | prep time: 10mins | cooking time: 10mins

You’ll need

Saucepan
Knife
Mixing bowls
Chopping board

Ingredients

Egg, hard cooked, 1”dice 2 pieces
Mustard -1 teaspoon
mayonnaise – 2Tablespoon
Tuyo, Cooked and flaked 3 small pieces
Salt – 1/4 Teaspoon
Pepper 1/8 teaspoon
Carrots, sliced into rounds
4pieces, 1/8” disks
Cucumber, ribbongs -4pieces
paprika powder 1/3 teaspoon


How To Cook it

1. In a bowl, combine eggs, mustard mayonnaise, tuyo (leave some for garnish),
salt and pepper.
2. To assemble, lay carrots on a chopping board.
3. Roll cucumbers ribbons with the egg mixture.
4. Fill cucumber roll with the egg mixture.
5. Arrange aesthetically on a serving dish.
6. Top with tuyo flakes, Sprinkle with paprika powder.
7. Serve

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