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Egg salad

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Ingredients for 3 servings:

  • 6 eggs, boiled
  • 6 cucumber(s), sour
  • ½ bell pepper(s)
  • 150 g cooked ham or meatloaf
  • 100 ml cream
  • 2 tbsp vinegar
  • 1 tbsp tartar sauce
  • 1 tbsp mustard
  • chives
  • salt and pepper
  • curry powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Easter egg recycling

Peel the eggs and chop them finely along with the cucumber, bell pepper, and cooked ham. Place them in a bowl. Make a marinade from the remaining ingredients, pour over the eggs, and mix everything well. I serve this with crispy fried 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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