Egg salad with sour cream dressing

Ingredients for 2 servings:

• 5 eggs
• 2 tomatoes
• 100 g turkey breast slices
• 100 g cheese, grated
• 1 shallot(s)
• 1 clove(s) garlic
• 1 gherkin(s)
• 1 cup sour cream
• 1 tbsp mayonnaise
• salt and pepper
• curry powder
• Maggi
• e.g. chopped parsley

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

with cheese, turkey breast and tomatoes

Boil the eggs for about 10 minutes and let cool. Mix the sour cream with the mayonnaise. Crush the garlic, finely chop the shallot, and parsley, add to the salad dressing, and season with the spices. Deseed the tomatoes and dice them along with the gherkins and turkey breast. Slice the eggs with an egg slicer, then halve or third them again, depending on how large you want the pieces. Fold the ingredients into the salad dressing. Season to taste. Finally, fold in the cheese (you can also use small cubes) and let the salad marinate in the refrigerator for about 30 minutes. Serve with fresh baguette.