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Egg Salad À La Papa

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Egg Salad À La Papa

The perfect egg salad à la papa recipe with a picture and simple step-by-step instructions.

  • 1 glass Sliced ​​mushrooms (170 g)
  • 1 Small can of vegetable corn (150 g / here: from Bonduelle)
  • 100 g Peas (frozen)
  • 1 Onion (approx. 50 g)
  • 4 Eggs XL
  • 1 glass Salad mayonnaise / 250 ml (here from THOMY / alternative: Sylter-style salad cream)
  • 1 tsp Mustard
  • 1 tsp Curry
  • 0,5 tsp Turmeric
  • 0,5 tsp Salt
  • 1 pinch Pepper
  • 1 pinch Sugar
  1. Boil the eggs hard, peel them off, let them cool down and dice them. Peel the onion and dice it very, very finely. Put everything (mushrooms, corn, peas, egg cubes and onion cubes) in a bowl, mayonnaise (1 glass), mustard (1 teaspoon), turmeric (½ teaspoon), salt (½ teaspoon), pepper (1 pinch) and sugar (1 Pinch) and mix everything carefully. Chill until ready to serve.
Dinner
European
egg salad à la papa

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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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