in Recipes

Egg salad with salmon for Easter breakfast

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Ingredients for 4 servings:

  • 10 eggs
  • 3 tbsp mayonnaise
  • some condensed milk
  • pepper
  • Fondor
  • 3 tsp salmon (pollock schnitzel)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the eggs, rinse, peel, and slice. Mix the mayonnaise with a little condensed milk and season with Fondor and pepper. Add the pollock schnitzel and stir in. Carefully fold in the sliced ​​eggs.

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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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