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Spicy egg salad

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Ingredients for 4 servings:

  • 10 eggs
  • 1 bratwurst with caraway
  • 3 tbsp mustard, medium hot
  • ½ small jar of gherkins, finely chopped
  • salt and pepper
  • some parsley
  • possibly cucumber juice

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 8 minutes; Total time approx. 8 hours 43 minutes

Boil the eggs hard, then peel them, let them cool, and then chop them up. I always do this with a fork; it’s pretty easy. Cut the sausage lengthwise and scoop out the insides with a knife or fork. Add it to the eggs and mix well with the mustard. You can also add a little pickle juice to loosen it. Season to taste. We leave the salad, covered, in the fridge overnight so it’s well-seasoned and even tastier the next day. We think the salad is super delicious, and even our kids love it.

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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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