Egg Salad À La Maritchen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 7 egg (s)
- 30 g capers
- 100 g tartar sauce
- 2 spring onion (s)
- 1 teaspoon mustard, medium hot
- salt
- Pepper, freshly ground
- 1 pinch (s) curry powder
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs in the egg boiler, then quench and peel. Cut into slices in the egg cutter and cut briefly with the knife. Put in a bowl.
- Dice the onions, cut the spring onions into rings and chop the capers. Carefully mix everything with the remoulade, season with salt and pepper and season with a pinch of curry powder. Chill for at least an hour to steep.
- The egg salad is delicious and goes well with every brunch buffet.
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