Egg salad with remoulade, peppers and cucumber

Ingredients for 4 servings:

• 8 eggs, hard boiled
• 1 jar mayonnaise
• ½ cup milk
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), yellow, diced
• 5 gherkins, diced
• 1 large onion(s), diced

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Egg salad with a twist

For the remoulade, clean the bell peppers and cut them into (very) small cubes along with the gherkins and onion. Mix with the mayonnaise and stir in enough milk to create a creamy – but not too runny – mixture. Let the remoulade sit in the refrigerator for about 1 hour. Use an egg slicer to slice the eggs lengthwise and then crosswise, and mix them with the remoulade just before serving. Note: This egg salad is very popular at our parties. You can also make the remoulade in advance and then quickly mix two eggs with it for breakfast… simply delicious. Caution: The finished remoulade and egg mixture will become a bit runny if left standing for a while. So, if possible, add the eggs just before serving.