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Egg salad with horseradish and chives

updated

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Ingredients for 1 servings:

  • 4 eggs, hard-boiled
  • 50 g crème fraîche
  • 1 tsp mustard, approx.
  • 1 tsp white seasoning, approx.
  • 1 tsp horseradish, freshly grated, approx.
  • 3 tbsp chives, approx.
  • some salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Egg utilization, spread for breakfast or dinner

Cut the chives into rolls and grate the horseradish. Separate 2 egg yolks from the hard-boiled eggs for the sauce, then dice the remaining eggs. Mash the 2 egg yolks with a fork in a shallow bowl or deep plate, then mix with the crème fraîche, mustard, and white wine vinegar. Stir in the freshly grated horseradish and chives, and season with salt and freshly ground pepper. Mix the diced eggs with this sauce. The salad can be served immediately, but tastes better if it’s refrigerated for a while.

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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.

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