Summary

Ingredients

• 2 egg (s), hard-boiled
• 1 tablespoon mustard
• 1 tablespoon salad cream, light
• 1 pinch (s) salt
• Pepper, colorful from the mill
• 100 g artichoke hearts, canned
• 1 spring onion (s)
• 1 tablespoon capers
• 2 tablespoon herbs, mixed, fresh or frozen
• 0.25 ¼ apple
• some radicchio

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Instructions

1. Halve the hard-boiled eggs, remove the egg yolks with a small spoon and mash them in a bowl with a fork.
2. Mix with mustard and salad cream, season with salt and pepper.
3. Do not dice the artichokes too finely, cut the spring onions into rings, do not chop the egg whites and capers too finely.
4. Dice the apple and cut the radicchio into fine strips.
5. Fold everything with the herbs into the mustard sauce and season again with salt, pepper and, if necessary, mustard.
6. Let it sit for a few minutes and then enjoy.
7. 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.
8. 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.