in Recipes

Egg salad with peas

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Ingredients for 4 servings:

  • 300 g peas, fresh or frozen
  • 1 can corn (300 g)
  • 8 eggs
  • 1 bunch of spring onions
  • 1 cup yogurt, skimmed milk (150 g)
  • 6 tbsp Miracle Whip
  • 2 tbsp lemon juice or caper brine
  • 1 tbsp mustard
  • 1 jar capers (30 g) or more if desired
  • salt and pepper
  • ½ bunch chives

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

Pour boiling water over the peas, thaw for about 10 minutes, and drain well in a sieve, just like the corn. Hard-boil the eggs, rinse, and peel. Thinly slice the spring onions. Mix the yogurt with the Miracle Whip and the lemon juice or caper brine, season to taste with salt and pepper, and fold in the drained capers. Slice the eggs with an egg slicer and place them in a bowl, alternating with the peas, corn, onions, and the sauce, and let them marinate for several hours if possible. Sprinkle with chives before serving and serve with fresh baguette.

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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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