Egg salad with cucumbers and onions

Ingredients for 1 servings:

• 10 m.-sized eggs
• 100 g onion(s)
• 100 g gherkins
• 2 tbsp, heaped dill tips, dried
• 200 g mayonnaise
• 1 tbsp, heaped Dijon mustard
• 1 tbsp vinegar essence, 25%
• 1 tsp, leveled turmeric powder
• 1 ½ tsp white pepper, finely ground
• 1 tbsp, heaped powdered sugar
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Cook the eggs at room temperature in gently boiling water. Once cooled, remove the shells and dice the eggs three times using an egg harp. Peel the onions, cut them into small cubes, and sauté them in a pan, but do not brown them. This will sweeten the onion flavor. Slice the gherkins, pat them dry with kitchen paper, and then also dice them. In a bowl, mix the cooled egg cubes with the cooled onions and dill sprigs. Place the salad cream ingredients in a mixing bowl and whisk until the cream is evenly distributed. Now mix the cream with the finely diced ingredients. The salad should rest in the refrigerator for about an hour before serving. This allows the spices to develop evenly. Season again with salt before serving, if necessary.