Egg Salad Toast
Directions
- 1Cut the crusts off the bread slices and cut them in half.
- 2Cut the crusts off the bread slices and cut them in half.
- 3Cut the crusts off the bread slices and cut them in half.
- 4Fry the bread slices in a pan with oil until golden brown.
- 5Fry the bread slices in a pan with oil until golden brown.
- 6Fry the bread slices in a pan with oil until golden brown.
- 7Separate the egg yolks from the whites.
- 8Separate the egg yolks from the whites.
- 9Separate the egg yolks from the whites.
- 10Boil the eggs and peel them after they cool down.
- 11Boil the eggs and peel them after they cool down.
- 12Boil the eggs and peel them after they cool down.
- 13Chop the parsley finely and mix it with the peeled eggs in a plastic bag.
- 14Chop the parsley finely and mix it with the peeled eggs in a plastic bag.
- 15Chop the parsley finely and mix it with the peeled eggs in a plastic bag.
- 16Add salt, pepper and mayonnaise to the bag with the eggs and parsley and mix it well.
- 17Add salt, pepper and mayonnaise to the bag with the eggs and parsley and mix it well.
- 18Add salt, pepper and mayonnaise to the bag with the eggs and parsley and mix it well.
- 19Cut the corner of the plastic bag and fill the fried bread with the egg salad.
- 20Cut the corner of the plastic bag and fill the fried bread with the egg salad.
- 21Cut the corner of the plastic bag and fill the fried bread with the egg salad.
Ingredients
- 8 slices slices of bread
- 8 slices slices of bread
- 8 slices slices of bread
- 1 cup cooking oil
- 1 cup cooking oil
- 1 cup cooking oil
- 6 pcs eggs
- 6 pcs eggs
- 6 pcs eggs
- 1 handful parsley
- 1 handful parsley
- 1 handful parsley
- 2 pinches salt
- 2 pinches salt
- 2 pinches salt
- 2 pinches pepper
- 2 pinches pepper
- 2 pinches pepper
- 3 tablespoons mayonnaise
- 3 tablespoons mayonnaise
- 3 tablespoons mayonnaise
Equipment
knifecutting boardwooden skewerfrying pantongsspoonegg separatorpotsieveplastic bagscissors