Summary

Ingredients

• 3 egg (s)
• 125 g mozzarella
• 8 date tomato (s)
• 5 tablespoon, heaped mayonnaise
• 3 teaspoons, heaped pesto, red
• salt and pepper
• Basil, dried

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Instructions

1. Boil the eggs for 10 minutes, let them cool down, then dice them into small pieces.
2. Also dice the mozzarella, as small as possible as the egg cubes. Cut the date tomatoes into small pieces.
3. Mix the mayonnaise and pesto into a salad dressing. Season with pepper, salt and basil. Stir in the egg and mozzarella cubes and the tomato pieces.
4. Put the salad in the refrigerator for 1 to 2 hours. Taste again and season again if necessary.
5. The salad tastes very good on fresh wholemeal bread!