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Wolle's egg salad

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Ingredients for 5 servings:

  • 10 eggs, size M or L
  • 1 jar asparagus
  • 1 jar mushrooms, sliced, 1st choice
  • 1 small can of peas, finely chopped
  • 1 can of tangerine(s)
  • 1 jar of remoulade

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Hard-boil the eggs, rinse thoroughly or let cool, peel, and then cut into sixths. Drain the asparagus, mushrooms, peas, and mandarin oranges thoroughly. Cut the asparagus into approximately 2-3 cm long pieces and halve the mandarin orange segments. Place everything in a bowl and mix in the remoulade. Ideally, the salad should sit for at least half a day before serving. The quality of the remoulade is crucial to the salad’s flavor! Baguette and boiled sausages go well with the salad.

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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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