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Egg salad without mayonnaise, with low-fat cream cheese

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Ingredients for 4 servings:

  • 6 eggs, hard-boiled
  • 200 g cream cheese, low-fat
  • salt and pepper
  • 1 tbsp, heaped mustard
  • some sugar
  • some chives or parsley
  • 2 gherkins, finely chopped
  • some cucumber juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

Boil and peel the eggs. Mix the cream cheese with salt, pepper, mustard, a little sugar, and cucumber juice until creamy. Add the gherkins and the chopped eggs with the chives or parsley. Tip: I always boil the eggs for about 7 minutes, so they’re not so dry.

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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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