Quickly prepared with the best ingredients - this classic egg salad you shouldn't buy ready-made in a plastic can. Tastes much better homemade!
When it comes to egg salad, our family is divided. For the Madame, egg belongs in a dough. This can also be hearty, for example in a zucchini frittata or vegetable frittata - or even a Spanish tortilla. More often, however, the eggs go into the dough that the madame kneads for her delicious cakes. But a soft-boiled breakfast egg or hard-boiled eggs (at Easter, for example), I can't get her with that! And if there's some mayonnaise involved, then she's out for good.
How good that we have a friend from the north, who shares some of my preferences. Both of us like the hearty and savory cuisine, and we are definitely not shy about mayonnaise. Recently, we had her over for brunch - and that was the opportunity for a creamy egg salad! Of course, you can buy egg salad ready-made in the supermarket, but homemade it tastes even better. With finely chopped cornichons (gherkins) and chopped capers, in a sauce of yogurt, mustard and mayonnaise. Season with salt and pepper and garnish with a little parsley, already ready.
For our brunch this egg salad stood between all the other delicacies on the richly decorated table. And only 30 minutes later it was gone. First spread on bread, and later simply as a snack for in between. And a spoon goes still, it is just once so tasty. Mmmhh!
Egg Salad
Ingredients
- 8 eggs organic, medium size
- 140 g natural yogurt 3.5% fat
- 2 tablespoon medium hot mustard
- 1 tablespoon mayonnaise
- 2 tablespoon gherkins (cornichons) finely chopped
- 1 tablespoon capers chopped
- salt & pepper
- 1 stalk of parsley to garnish
Instructions
- Boil the eggs in 7:00 minutes until waxy soft. Quench and cool, then peel. Slice all but one of the eggs and cut them even smaller if desired.
- Mix all other ingredients in a bowl.
- Add the eggs to the bowl and mix everything well. Add the egg yolk to the salad, it provides the right consistency and a nice yellow color.
- Season with salt and pepper to taste. Halve the remaining egg and add it to the salad along with some parsley for garnish.
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