Egg salad with pickles

Ingredients for 4 servings:

• 8 eggs, hard boiled
• 1 egg yolk
• 4 tsp mustard
• 1 tsp sugar
• 1 tbsp vinegar
• 125 ml oil (e.g. half olive oil and half sunflower oil)
• 4 gherkins
• chives
• salt and pepper
• 1 shot of vinegar (apple cider vinegar)
• curry powder

Instructions

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

simple egg salad – perfect with fresh baguette

Make a mayonnaise from the egg yolk, 2 teaspoons of mustard, sugar, vinegar, and oil. First, beat all the other ingredients except the oil until creamy. Then slowly add the oil, stirring constantly, until the desired consistency is reached. Peel the hard-boiled eggs and dice them along with the pickled gherkins. Cut the chives into small rolls. Mix all three ingredients together. Mix the mixture with 2 teaspoons of mustard and some of the mayonnaise (adjust mayonnaise as desired). Season to taste with salt, pepper, curry powder, and a dash of apple cider vinegar. Let it sit in the refrigerator for 2 hours before serving. Serve with warm baguette.