Egg Salad 4 Times Different

Summary

Ingredients

• 6 egg (s), hard-boiled

Also: (Spicy with olives and sheep cheese)

• 75 g olives, black
• 50 g lettuce (lettuce)
• 100 g sheep cheese
• 2 tablespoon mustard, coarser
• 3 tablespoon olive oil
• 2 tablespoon water
• salt and pepper

Also: (Exotic with chicken and curry)

• 250 g pineapple
• 4 stalks parsley
• 5 tablespoon mayonnaise (salad)
• 1 tablespoon white wine vinegar
• 2 teaspoons curry powder
• salt and pepper
• 1 chicken fillet (s)
• 1 tablespoon oil

Also: (Mild with tuna and corn)

• 1 can corn
• 1 can tuna
• 0.25 ¼ bunch chives
• 1 tablespoon white wine vinegar
• 2 tablespoon water
• salt and pepper

Also: (hearty with pickles and mushrooms)

• 4 small pickled cucumber (s)
• 125 g cherry tomato (s)
• 100 g mushrooms, small
• 150 g sour cream
• 2 tablespoon cucumber liquid
• 1 teaspoon paprika powder
• salt and pepper
• 1 tablespoon oil

Print Recipe Pin Recipe

Instructions

1. For the spicy with olives and sheep cheese:
2. Peel the eggs and cut into wedges. Remove the olive stone and cut into slices. Wash the lettuce and cut into strips, crumble the cheese.
3. Whisk mustard with oil and water and season with salt and pepper.
4. Combine all salad ingredients and mix with the dressing.
5. For the exotic with chicken and curry:
6. Peel the eggs and cut into wedges. Chop the pineapple and chop the parsley.
7. Mix the mayonnaise, vinegar, curry with salt and pepper.
8. Dice the chicken fillet and fry in a little oil for 3 minutes, season with salt and pepper.
9. Mix all salad ingredients with the curry mayonnaise.
10. For the mild one with tuna and corn:
11. Peel the eggs and cut them into slices. Drain the corn and tuna, tear the tuna into pieces. Cut the chives into rolls.
12. Mix vinegar with water and carefully fold in the oil. Stir in the chives. Season to taste with salt and pepper.
13. Mix in all the salad ingredients.
14. For the hearty with pickles and mushrooms:
15. Peel the eggs and cut them into slices. Cucumbers too. Wash and quarter the tomatoes. Clean and halve the mushrooms.
16. Mix the sour cream, cucumber water, paprika powder, salt and pepper.
17. Fry the mushrooms in a little oil for about 3 minutes and mix all the ingredients with the salad dressing.

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