Name: Thai Curry Coconut Udon Noodle Soup
Ingredients: 1 tablespoon dijon mustard; 2 tablespoons mayonnaise; 1 tablespoon mustard; 2 tablespoons fresh cilantro chopped; 1/4 cup red onion chopped; to taste salt; 7 eggs; hard-boiled peeled and chopped; 2 large radishes diced; 1 small celery chopped with leafs; 2 slices pickles bread butter chopped; to taste black pepper

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Egg salad best I ever ate.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 1

vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian

1 tablespoon dijon mustard
2 tablespoons mayonnaise
1 tablespoon mustard
2 tablespoons fresh cilantro chopped
1/4 cup red onion chopped
to taste salt
7 eggs; hard-boiled peeled and chopped
2 large radishes diced
1 small celery chopped with leafs
2 slices pickles bread butter chopped
to taste black pepper

Carbohydrate 12.9426900032441 g
Cholesterol 1494.5 mg
Fat 48.2971900024407 g
Fiber 2.26690001482951 g
Protein 46.2078100026598 g
Saturated Fat 13.0387680001509 g
Serving Size 1 1 Serving (484g)
Sodium 1034.41400069082 mg
Sugar 10.6757899884146 g
Trans Fat 14.9216680001102 g
Calories 684 calories

salad

Mix all chopped ingredients in a bowl then peal and add eggs to bowl of chopped ingredients. Chop eggs while mixing with chopped ingredients. Now add mustards and mayonnaise salt and pepper stir together.

Egg Salad

Ingredients

Nutrition facts