John Myers
Ingredients for 10 servings:
- 20 eggs
- 5 m.-large gherkin(s) (Spreewald)
- 1 jar mayonnaise, 250 ml
- 1 m.-sized apple
- Salt and pepper, approx. ¼ tsp each
- 1 pinch(s) of sugar, or better still 2 small dashes of liquid sweetener
- 1 tsp cucumber water
- 50 ml whole milk
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 minutes; Total time approx. 12 hours 38 minutes
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First, boil the eggs until medium-rare, then peel them. Then slice the eggs using an egg slicer and place them in a sufficiently large bowl. Peel the apple and remove the core. Finely dice the apple and gherkins and add them to the bowl with the egg slices. Add the pepper, salt, sugar, and gherkin juice to the bowl. Then, in a saucepan, whisk the mayonnaise and milk until slightly thick and creamy (it’s best to use a hand whisk rather than an electric mixer to prevent foaming). Finally, pour the mayonnaise-milk mixture over the other ingredients in the bowl and mix everything well. Now, cover and let the egg salad sit in the refrigerator overnight. Season to taste before serving. It tastes best, for example, on fresh bread or toast for breakfast.
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