Thuringian-style egg salad

Ingredients for 5 servings:

• 10 eggs
• 5 gherkins or pickles
• 1 bunch of chives
• 3 tsp, strained broth (delicatessen broth), instant
• ½ jar Remoulade with herbs
• pepper

Instructions

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

delicious

Hard-boil and peel the eggs. Dice 5 eggs and place in a tall bowl. Sprinkle the stock powder over the eggs, add pepper and half of the remoulade. Mix the diced eggs with the ingredients. Dice the remaining 5 eggs and gherkins, add to the bowl, add the remaining remoulade and chopped parsley, and stir again. Stir carefully so that you can still see the eggs in the salad after they have stood. Let stand in the refrigerator for at least 2 hours before serving. Be careful with the pepper and stock powder, as they add a lot of flavor and will continue to infuse. It’s better to use the seasoning sparingly at first and not add any extra salt; the powder contains enough salt.