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Dutch egg salad

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Ingredients for 4 servings:

  • 5 eggs, hard-boiled
  • 3 anchovy fillets
  • 1 gherkin(s)
  • 1 tomato(s)
  • 100 g mayonnaise
  • 6 tbsp yogurt
  • 1 tbsp mustard
  • 1 tbsp lemon juice
  • Salt
  • pepper
  • Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the eggs. Reserve one for garnish and slice the rest. Finely dice 2 anchovy fillets and the gherkin. Mix these ingredients in a bowl. Mix the mayonnaise with the yogurt, mustard, and lemon juice. Season to taste with salt, pepper, and sugar. Mix the marinade into the salad and let it marinate in the refrigerator for about half an hour. Slice the egg and tomato and garnish the salad with them. Cut the last anchovy fillet into thin strips and place it between the tomato and egg slices. Serve immediately.

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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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