Egg salad à la Rosemi

Ingredients for 4 servings:

• 3 eggs
• 1 tbsp butter, room temperature
• 50 ml sour cream
• 50 ml cream, sweet
• 2 tbsp herb cream cheese
• ½ tsp salt
• 1 pinch(s) of pepper
• ½ tsp sugar
• 2 tsp mustard, hot
• 1 pickled gherkin(s) (salted dill gherkins)
• ½ apple
• 1 slice(s) cheese (Gouda)
• ½ bunch chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Spread on bread, side dish to fondues or as an amuse gueule

Boil the eggs for about 10 minutes, then rinse, peel, and dice them. First, combine the soft or liquid ingredients—butter, sour cream, herb cream cheese, cream, and mustard—and season with salt, pepper, and sugar. Finely chop the solid ingredients—such as the pickled dill gherkins, the peeled half apple, the Gouda cheese, and the chives—and mix in. Finally, add the diced eggs and stir gently. The salad is perfect as a spread, as a side dish for fondues, and, in smaller portions, can also be served on toast as an amuse-gueule.