Classic Egg Salad
Just in time for Easter, I have a recipe for you, that is great to use up leftover eggs. This classic egg salad comes without frills and adventurous ingredients and convinces with its simplicity. Nevertheless, the salad is very tasty and tastes especially good on fresh crispy bread. Bon appetite!And if you are looking for more inspiration, check out our complete four-course Easter menu.-Josefine
Nutrition (per serving):
205 Kcal | 17.8 g Fat | 1.8 g Carbs | 9.9 g Protein
You need
- 8 Eggs
- 2 TBSP Mayonnaise
- 1 TBSP Balsamico- Essig
- 1 TBSP Crème Fraîche
- 1 TBSP Senf
- 1 Splash Citric Acid
- Parsley
- Chives
- Salt
- Pepper
Here’s how to do it
- Boil eggs for about 9 minutes and rinse with cold water.
- Meanwhile prepare the the dressing. Mix mayonnaise with balsamic vinegar, crème fraîche and mustard until creamy and add a splash of citric acid. Finely chop the parsley and chives and add to the dressing.
- Now cut the cooled eggs into small pieces and carefully stir in. Season lightly with salt and pepper.
- Refrigerate until ready to serve. Garnish with chives, parsley or fresh cress, if desired.Done!
