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Salads: Egg Salad with Peppers and Cucumber

5 from 7 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 15 kcal
Contents show

Ingredients
 

  • 3 piece Hard-Boiled eggs
  • 1 piece Fresh shallot
  • 1 piece Cucumber
  • 3 piece Radishes fresh
  • 1 piece Red peppers
  • 2 tablespoon Salad cream with herbs
  • Salt and pepper
  • 0,5 teaspoon Tandoori spice

Instructions
 

  • Dice all ingredients very small, mix with the salad cream or mayonnaise and season with salt, pepper and the tandoori spice.
  • Tip 2: Only fold in the mayonnaise shortly before serving, otherwise the egg salad will be very "runny".
  • * Link to Sauces: Herbal Cream
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Nutrition

Serving: 100gCalories: 15kcalCarbohydrates: 1.3gProtein: 1.8gFat: 0.3g
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Written by John Myers

Professional Chef with 25 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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