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Egg salad cream

updated

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Ingredients for 1 servings:

  • 4 m.-sized eggs
  • 150 g cream cheese, 16% fat
  • 2 tbsp natural yogurt, 1.5% fat
  • 3 tsp parsley, frozen
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 19 minutes

delicate cream as a delicious light spread

Boil the eggs for 8-9 minutes. After peeling, mash the eggs in a bowl with a fork. Then use the immersion blender again briefly. Add the cream cheese, yogurt, and parsley, and then blend thoroughly with the immersion blender until creamy. Season the egg salad cream with salt and pepper and then refrigerate for a few hours. If you have fresh parsley at home, you can of course use that too.

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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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