Pea and egg salad with cucumber

Ingredients for 1 servings:

• 3 eggs
• 150 g peas, frozen
• 1 shallot(s)
• 100 g cucumber(s), organic
• 5 g chives, fresh
• 100 g sour cream
• 1 tsp mustard (herb mustard)
• 2 tbsp vinegar (apricot fruit vinegar)
• 1 tbsp olive oil
• Salt and pepper, black from the mill
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 44 minutes

Singles Dinner No. 178

Boil the eggs hard for 8-10 minutes. Remove from the boiling water using a colander, cool in cold water, peel, dice, and place in a large bowl. Cook the peas in the boiling egg-water for 4 minutes. Pour into a colander, rinse with cold water, drain, and add to the bowl with the eggs. Peel and finely dice the shallot, and add to the bowl. Partially peel the cucumber, quarter it, and remove the seeds. Finely dice the cucumber, add to the bowl, and season with salt and pepper. Finely chop the chives. Combine the sour cream, mustard, vinegar, oil, and chives in a tall mixing bowl and blend with an immersion blender until smooth. Season with salt and pepper. Pour the finished dressing over the salad in the bowl and fold in well. Arrange the salad on a plate, garnish, and serve. Also suitable as an appetizer.