in Recipes

Egg salad

updated

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Ingredients for 4 servings:

  • 8 m.-sized eggs
  • 5 slices of cooked ham
  • 6 small gherkins
  • 1 cup cucumber juice
  • 1 tbsp, heaped crème fraîche with herbs
  • 1 tsp mustard
  • 1 tsp sweet paprika powder
  • salt and pepper
  • chives
  • Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

light and delicious

Boil six of the eggs for 7 minutes, two eggs for just 5 minutes. Then rinse the eggs and remove the shells. Pour about a cup of the cucumber juice into a bowl, add a little salt and pepper. Now add the chopped eggs. Be careful with the two soft-boiled eggs! The yolks are particularly important for the sauce. Now chop the ham and gherkins and add them to the bowl with the crème fraîche, mustard, and paprika. Mix everything well and season again with salt and pepper. Finally, wash and chop some chives and parsley, and sprinkle them on top.

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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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