Spring egg salad with smoked salmon

Ingredients for 8 servings:

• 5 large eggs
• 150 g radishes
• 150 g sour cream
• 30 g mustard, medium hot
• 2 tsp agave syrup
• 2 tbsp balsamic vinegar, white
• 1 tbsp rapeseed oil, cold squeezed
• 1 bowl of cress
• 2 tbsp, heaped dill, chopped
• 2 tbsp, heaped chives
• 1 tsp, leveled sea salt
• 1 pinch of freshly ground pepper
• 80 g smoked salmon

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 7 minutes; Total time approx. 2 hours 37 minutes

light and fresh

Boil the eggs hard for about 7 minutes, let them cool, and peel them. Then either break them up with an egg slicer or cut them into small, approximately 1/2 cm cubes with a knife. Dice the cleaned radishes into a similar size and mix them with the eggs in a bowl. In a second bowl, thoroughly mix the sour cream, mustard, agave syrup, white balsamic vinegar, rapeseed oil, and sea salt into a sauce. Briefly rinse the cress under cold water and shake dry. Trim the stems with scissors and add them to the sauce. Mix in the chopped dill and chives well. Season the sauce again with salt and pepper, as the eggs absorb a lot of the salt. Now pour the sauce over the eggs and mix everything loosely and gently. Finally, cut the smoked salmon into small cubes or tear it into pieces and briefly mix it into the egg salad. Refrigerate for about 2 hours before serving. The egg salad tastes delicious on a crispy potato rösti or simply with fresh bread.