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Egg salad with garlic or wild garlic pesto and gherkins

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Ingredients for 3 servings:

  • 6 eggs
  • 1 tbsp mustard, medium hot
  • 125 ml natural yogurt
  • 2 large gherkins
  • 1 clove(s) garlic or 1 tsp wild garlic pesto
  • salt and pepper
  • Parsley

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Simple and vegetarian

Boil the eggs for 10 minutes, let them cool, and peel them. Finely dice the eggs and cucumber, peel and press the garlic, and mix everything with the other ingredients in a bowl. If you don’t want to smell so bad the next day, you can use wild garlic pesto instead of garlic. Season with salt and pepper. Finally, garnish the egg salad with some chopped parsley.

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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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