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Egg salad with lots of greens

updated

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Ingredients for 6 servings:

  • 10 eggs, hard-boiled
  • 3 tbsp chives
  • 2 tbsp spring onions, thinly sliced
  • ¼ cucumber(s), diced (with peel!)
  • 2 gherkins, diced
  • e.g. lamb’s lettuce, a few leaves
  • 2 tbsp mayonnaise
  • 3 tbsp natural yogurt
  • 1 tsp mustard, medium hot
  • 2 tbsp sour cream
  • salt and pepper
  • some cucumber juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

suitable for spring

Peel the eggs, cut them into pieces (using an egg slicer is quickest), and place them in a salad bowl. Add the chives, spring onions, cucumber, and lamb’s lettuce. Make a tartar sauce with gherkins, mayonnaise, yogurt, mustard, a little pickle juice, and sour cream. Season with salt and pepper and pour over the ingredients in the bowl. Stir everything thoroughly and season again. Let it sit in the refrigerator for a while. This recipe is perfect for using up leftover Easter eggs.

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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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