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Egg salad

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Ingredients for 4 servings:

  • 16 eggs
  • 2 bunches of chives
  • 2 cups of crème fraîche
  • 1 tbsp mayonnaise
  • n. B. Salt and pepper (to taste)
  • n. B. Fondor (to taste)

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 20 minutes

Combine the crème fraîche, mayonnaise, and seasonings. Finely chop the chives and stir in. Hard-boil the eggs for 10 minutes, let them cool, and slice them with an egg slicer. Mix everything together and refrigerate for 3-4 hours. We like to serve this with boiled potatoes.

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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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Egg salad