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Summer egg salad

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Ingredients for 4 servings:

  • 10 eggs, organic
  • n. B. Dressing (yogurt salad dressing)
  • e.g. salt and pepper
  • 1 can of corn

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

quick and tasty with corn

First, hard-boil the eggs in an egg cooker or saucepan. Then, rinse with cold water and let cool. Peel and slice them with an egg slicer. Place them in a bowl along with the drained corn. Slowly pour in the dressing (the salad should be creamy and not too runny). Stir and season with salt and pepper, and the salad is ready. This salad doesn’t need to marinate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Summer egg salad

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