Summary

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

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Instructions

1. 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.
2. 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.
3. The egg salad is delicious and goes well with every brunch buffet.