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Egg salad with mustard mayo sauce

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Ingredients for 4 servings:

  • 6 eggs, size M
  • 80 g gherkins
  • 1 bunch of chives
  • 1 bed of cress
  • 80 g mayonnaise
  • 50 g yogurt
  • 1 tsp mustard, fine
  • 1 tsp mustard, grainy
  • 6 tbsp milk
  • 3 tbsp cucumber water
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 34 minutes

Boil the eggs for 9 minutes, then rinse and peel. Thinly slice the gherkins, finely roll the chives, and cut the cress from the garden bed. Mix the mayonnaise with the yogurt, mustard, milk, pickle juice, salt, pepper, and sugar until smooth. Quarter 1 egg and roughly chop the remaining eggs. Mix the eggs and gherkins with the sauce, chives, and cress and serve.

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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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