Egg Salad with Artichokes

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Halve the hard-boiled eggs, remove the egg yolks with a small spoon and mash them in a bowl with a fork.
Mix with mustard and salad cream, season with salt and pepper.
Do not dice the artichokes too finely, cut the spring onions into rings, do not chop the egg whites and capers too finely.
Dice the apple and cut the radicchio into fine strips.
Fold everything with the herbs into the mustard sauce and season again with salt, pepper and, if necessary, mustard.
Let it sit for a few minutes and then enjoy.
The egg salad tastes particularly great on freshly toasted rye bread, but is also a hit with jacket potatoes. A salad goes well with it, e.g. the rest of the radicchio.
Stored in the refrigerator, the salad tastes delicious even on the second day - then fold in the lettuce leaves separately for each portion and season again to taste.

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