Description
At Easter all have boiled eggs. Here's a fun salad you can prepare using them. Easy to prepare, but delicious and bright. I think he is well suited for the festive table.
Ingredients
-
Figure
0.5 cup
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Chicken egg
6 piece
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Chicken breast
1 piece
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Green onions
0.5 coup
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Dill
-
Sour cream
3 Tbsp
Cooking
Take the Jasmine rice from "Mistral" and boil.
Have boiled eggs cut off 1/3 of it will be hat. A large but subtle part is the leg.
Fill our hats with hot fresh tea leaves.
Finely chop chicken breast.
Up onion.
Add to rice the onion, chicken, egg yolks. Sour cream, do not forget to salt.
Here's a salad will.
Complete the egg salad and put in the fruit bowl. Put on our "hats". Garnish with fennel greens. Bon appetit!!!
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