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Egg salad with mushrooms and pineapple

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Ingredients for 4 servings:

  • 6 eggs
  • 3 tbsp mayonnaise
  • 1 pot of yogurt, approx. 150 g
  • chives
  • 1 small can of mushrooms (mushroom heads)
  • 1 small can of pineapple pieces
  • some vinegar
  • some mustard
  • e.g. salt and pepper
  • e.g. curry powder
  • n. B. sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 6 hours 20 minutes

Hard-boil the eggs. Blend the mayonnaise with a little mustard and a hard-boiled egg yolk until creamy. Add the yogurt and a little vinegar, and season with salt, pepper, sugar, and plenty of curry powder. Stir in the chives. Cut the boiled eggs into quarters or eighths, depending on their size, and add them to the yogurt mayonnaise along with the pineapple pieces and any remaining mushroom caps. Let stand for a good 30 minutes, then adjust the seasoning if desired. Sprinkle with chives.

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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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