Egg salad

Ingredients for 4 servings:

• 5 eggs, size M
• 1 m.-sized onion(s)
• 3 tbsp mayonnaise
• 2 tsp mustard, medium hot
• 4 radishes
• some curry, from the mill
• 1 tsp chives (rolls), frozen
• some sugar
• some salt
• some pepper
• 1 tsp cress, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

with a gentle curry note

Pierce the eggs along the wider curve. Add salt to a pot and place the pierced eggs in the pot. Add water so that the eggs are just covered. Place the pot with the eggs on a hot stovetop and bring the water and eggs to a boil. Once the water is boiling, reduce the heat to low and simmer the eggs gently for 7 minutes. Drain the cooking water and refresh the eggs with ice-cold water, then let them cool slightly. Remove the leaves from the radishes, wash them well, and slice them very finely. Peel the onion and finely dice. Place the radish shavings and onion cubes in a bowl. Peel the eggs and slice them lengthwise and crosswise with an egg slicer to create small egg cubes. Add the egg cubes to the radish shavings and onion cubes in the bowl. Gently fold in the mayonnaise, mustard, and chives. Season to taste with curry, salt, sugar, and pepper. Sprinkle with chopped garden cress before serving. This salad tastes great with any kind of bread or rolls. It’s perfect for a cold buffet, an office dinner, or even at home for dinner. If you like, you can garnish the salad with radish slices, gherkin slices, tangerine wedges, or…