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Egg salad

updated

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Ingredients for 4 servings:

  • 8 large eggs
  • 1 jar asparagus
  • 1 small can of corn
  • 3 stalk(s) Celery
  • 1 m.-sized apple
  • 1 bunch of spring onions
  • 150 g yogurt, 0.1%
  • 100 g light cream cheese
  • 3 tbsp apple cider vinegar or quince vinegar
  • 3 tbsp orange juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

fruity variant, for WW’ler 6 PP

Boil the eggs hard. Cut all the vegetables into roughly equal-sized pieces. Only the apple should be quartered and sliced. Peel the cooled eggs and dice them as well. Combine the dressing ingredients and pour over the prepared vegetables, mixing well. Season to taste with salt and pepper. Then add the eggs and gently fold in. Served with a baguette, this makes a fresh, quick lunch or a great salad for a barbecue!

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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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