Egg salad with coleslaw

Ingredients for 4 servings:

• 8 m.-sized eggs
• 4 tbsp mayonnaise
• some salt and pepper
• 2 tsp mustard
• 4 tbsp, heaped coleslaw
• 1 box of cress

Instructions

Working time approx. 10 minutes; Rest time approx. 12 minutes; Total time approx. 22 minutes

unusual but delicious

Fill a sufficiently large pot with lukewarm water. Carefully place the eggs (room temperature) in the pot. Place the pot on the stove and bring the water to a boil. Turn off the stove and place a lid on the pot. Let it stand for 12 minutes. Then rinse thoroughly with cold water; the eggs should be lukewarm at most. This cooking method prevents gray yolks. It’s ideal if you want to store boiled eggs for a longer period of time. Peel the boiled eggs and cut them into small pieces. Add the mayonnaise, salt, pepper, and mustard and mix everything together. Then stir in the coleslaw. This can be homemade or, if you’re in a hurry, store-bought. For small portions, I like to use store-bought. Mix in some cress and garnish with cress. It will keep in the fridge for 2-3 days, so it’s easy to prepare for parties.