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Egg salad with mustard dressing

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Ingredients for 4 servings:

  • 8 eggs
  • 1 shallot(s)
  • 2 bell peppers, red
  • 250 g mayonnaise
  • 250 g yogurt
  • 3 tbsp mustard
  • 3 tbsp vinegar
  • 2 tbsp honey
  • Dill, dried
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Boil the eggs for about 8 minutes, then let them cool. Peel and slice the cooled eggs. Peel and finely dice the shallot, trim and finely dice the bell peppers. Place everything in a bowl. Mix the remaining ingredients into a creamy dressing and season with salt, pepper, and dill. Pour over the salad ingredients and mix gently. Serve with boiled potatoes.

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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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