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Egg salad

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Ingredients for 4 servings:

  • 10 eggs
  • 200 g mayonnaise, (up to 250 g)
  • 30 g butter (approx. 1/8 piece)
  • ½ tsp salt
  • 3 half peaches from the can

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the eggs hard, let them cool, and peel them. Then halve the eggs, scoop out the yolks, and place them in a bowl. Dice the egg whites. Mash the yolks with a fork, stir in the warm butter, then stir in the mayonnaise. (You can also use a hand blender.) Dice the peach halves and add them to the egg whites, then fold in the salt. Finally, fold the mayonnaise and egg mixture into the prepared egg and peach cubes. The peaches give the egg salad a light, fruity flavor.

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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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