Egg Salad À La Rosemi

Summary

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

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Instructions

1. Boil the eggs hard for about 10 minutes, quench, peel and dice.
2. 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.
3. Cut the solid ingredients such as dill pickles, the peeled half apple, the Gouda cheese and the chives into small pieces and mix in.
4. Finally add the cubed eggs and stir gently.
5. 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.