Enriched egg salad

Servings: 2 servings

Serving size: 5 tablespoons (150 g)

Preparation time: 15 minutes

Groceries

2 eggs

1 onion

1 tablespoon vegetable oil

2 tablespoons mayonnaise

1 tablespoon Easy Whey (15 grams)

Salt and pepper to taste

Preparation:

Boil water in a pot. Once the water reaches a boil, gently place the eggs inside and cook for 8 minutes. Remove the eggs and transfer them to a medium bowl filled with cold water.

Meanwhile (optional): sauté the onion for about 8–10 minutes over low–medium heat until fully softened and lightly golden. Stir every 1–2 minutes to prevent the onion from browning too much.

Peel the cooled eggs and separate the yolks (yellow) from the whites (white).

Add the yolks to a stand mixer/blender together with the onion, mayonnaise, and the powder (Easy Whey), and blend until smooth.

IDDSI Texture Adaptation:

IDDSI Level 4:
Mix both eggs (whole) with the rest of the ingredients and blend into a smooth puree. In the spoon-tilt test, the spread should fall off the spoon and retain its shape, leaving a thin layer of the spread coating the spoon.

IDDSI Level 5:
Place the egg whites in a bowl and finely mash them with a fork (make sure the pieces do not exceed the size of the spaces between the fork tines). Mix together with the mayonnaise puree. Add salt and pepper and taste to adjust seasoning.

Values