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Egg salad with spring onions

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Ingredients for 10 servings:

  • 10 eggs, hard-boiled
  • 1 point peas, frozen
  • 2 boxes of cress
  • 2 bunch spring onions
  • 1 cup of sweet cream
  • e.g. salt and pepper
  • n. B. Fondor

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Peel the eggs, slice them, and place them in a bowl. Add the peas and sliced ​​spring onions to the bowl. Season each layer with salt and pepper, and if desired, with Fondor. Pour the cream over the eggs, mix gently, and let them sit in the refrigerator for 2-3 hours, or preferably overnight. Sprinkle with cress 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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