Egg salad with peppers and corn

Ingredients for 4 servings:

• 3 eggs
• 100 g mayonnaise
• 1 tbsp orange juice
• 1 tbsp broth (paprika broth), from the jar
• 1 tsp, leveled curry powder
• 1 pinch of salt
• 1 pinch(s) white pepper, ground
• 2 tbsp corn, from the can
• 2 tbsp bell pepper(s), cut into strips, pickled, from the jar

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Spicy, delicious with hearty bread or pretzel stick

Boil the eggs for 10 minutes, then rinse and cool. Finely dice the drained bell pepper strips. Whisk the mayonnaise, juice, stock, curry powder, salt, and pepper until smooth. Peel the eggs and dice them using an egg slicer. To do this, slice the egg three times in half. Add them to the salad dressing along with the corn and the bell pepper strips and mix gently. Tastes delicious with rye bread, pretzels, and even boiled potatoes. Tip: If you’re in a hurry, you can also just slice the boiled eggs.