in Recipes

Egg salad with peas

updated

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Ingredients for 4 servings:

  • 10 eggs
  • ½ bunch of spring onions
  • ½ m.-sized onion(s)
  • ½ can peas, drained
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • 1 tsp cocktail sauce
  • 1 tbsp vinegar
  • 2 tsp sour cream
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 28 minutes

creamy and delicious

Hard-boil the eggs, then rinse them in water. Dice them finely, set them aside in a bowl, and let them cool. Finely chop the spring onions and onions, add them to the bowl with the cooled eggs along with the peas. For the dressing, combine the mayonnaise, mustard, cocktail sauce, vinegar, and sour cream, and season with salt and pepper. Add everything to the bowl with the eggs and let it sit for another hour. Tip: I recommend preparing the dressing for the salad in a separate small bowl. This way, you can taste it better.

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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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