Antje`s Spicy Egg Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 25 egg (s)
- 250 g mayonnaise
- 1 cup sour cream
- 25 g herbs, (8 herb mixture) frozen
- 1 small onion (s)
- 1 clove garlic
- 1 teaspoon mustard, e.g., Lion mustard medium
- salt and pepper
- some parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs, quench them so that they can be peeled well. Dice the onions very finely. Put the mayonnaise, diced onions, sour cream, herbs and pressed garlic in a bowl and mix well. Then I taste the mixture with the mustard first, depending on which one you take, you can vary the amount here as you wish. Then season the mixture to taste with salt and pepper. I cut the eggs into slices with an egg cutter and place them directly in the bowl (maybe save some slices for garnish). Mix well, season again if necessary. To garnish you can put a couple of egg slices on the salad, then sprinkle the salad with parsley.
- You can eat the salad without anything, with rolls or white bread (but also goes well with a slice of black bread).
- Tip:
- I always make the salad just before it`s eaten, it doesn`t have to go through. Is he e.g., it becomes a little more fluid overnight.
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