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Egg salad without mayonnaise

updated

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Ingredients for 2 servings:

  • 3 m.-sized eggs
  • ½ cup sour cream, approx. 100 g
  • 1 tbsp mustard
  • 1 tbsp vinegar
  • 5 gherkins
  • salt and pepper
  • Parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Boil the eggs hard for about 10 minutes and cut them into small cubes, just like the gherkins. Place both in a bowl. Add the sour cream, vinegar, and mustard and stir vigorously until the egg yolks have dissolved and everything has a beautiful yellow-orange color. Season with pepper, salt, and chopped parsley. Chill.

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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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