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Egg salad Knorz

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Ingredients for 6 servings:

  • 10 eggs
  • 250 g Miracle Whip
  • 2 chicory
  • 1 bunch of chives
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Boil the eggs until soft-boiled, let them cool, peel them, place them in a bowl, and mash them with a fork. Add the Miracle Whip and mix well. Season with salt and pepper, and transfer them to a serving dish. Cut the chives into 5 mm long pieces and top the smooth egg salad with them. Remove the stems from the chicory and remove the leaves, tucking the leaves in around the edges in a fan shape. The salad is now a great accompaniment to fondue, raclette, etc., or eaten simply with the chicory leaves or baguette slices. It’s best to prepare the salad a few hours in advance, as it tastes even better when well-seasoned.

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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.

Egg salad Knorz

Egg salad with fruit in cocktail sauce