Egg salad with horseradish

Ingredients for 4 servings:

• 6 eggs, boiled
• 150 ml oil (sunflower oil)
• 1 tsp mustard
• ½ can peach(s), without juice
• 1 bell pepper(s), red, diced
• 3 tbsp rice, cooked
• ¾ jar horseradish (creamed horseradish)
• Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Remove two of the boiled eggs from the yolks, place them in a blender, add 150 ml of sunflower oil, and mix with mustard and salt to make a mayonnaise. Finely dice the remaining eggs, along with the peaches and bell peppers, and mix with the mayonnaise. Add 3 tablespoons of cooked rice and the quarter jar of creamed horseradish. Garnish with dill or burnet greens. This salad is perfect for preparing the day before serving.