Egg Salad À La Rosemi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 1 tablespoon butter, room temperature
- 50 ml sour cream
- 50 ml cream, sweet
- 2 tablespoon herb cream cheese
- 0.5 teaspoon ½ salt
- 1 pinch (s) pepper
- 0.5 teaspoon ½ sugar
- 2 teaspoons mustard, hotter
- 1 pickled cucumber (salty dill pickles)
- 0.5 ½ apple
- 1 slice / s cheese (Gouda)
- 0.5 ½ bunch chives
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard for about 10 minutes, quench, peel and dice.
- First mix the soft or liquid components such as butter, sour cream, herbal cream cheese, cream and mustard together, season with salt, pepper and sugar.
- Cut the solid ingredients such as dill pickles, the peeled half apple, the Gouda cheese and the chives into small pieces and mix in.
- Finally add the cubed eggs and stir gently.
- The salad is very suitable as a spread on bread, as an accompaniment to fondues and in smaller portions on toast bread also as an amuse gueule.
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