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Egg salad with smoked oysters

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Ingredients for 4 servings:

  • 10 eggs
  • 2 cans of smoked, drained oysters, 65 g
  • 1 stalk(s) leek
  • 1 tbsp olive oil
  • 200 g mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 organic lemon(s), zest
  • Sugar
  • salt and pepper
  • smoked salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 28 minutes

Hard-boil the eggs, let them cool, peel them, and slice them. Finely slice the leeks and sauté them in hot olive oil for 1 minute. They should not brown and should still have a bite. Then let them cool quickly to retain their fresh color. Drain the smoked oysters well. Mix the mayonnaise with the grated lemon zest and season with salt, pepper, sugar, Worcestershire sauce, and smoked salt. Fold in the eggs and leeks. Finally, carefully fold in the smoked oysters and let the salad marinate in the refrigerator for 1-2 hours before serving.

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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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