Egg Salad with Fruits in Cocktail Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s), hard-boiled and peeled
- 1 can corn
- 1 glass mushrooms, sliced
- 1 can tangerine (s)
- 4 slices canned pineapple, cut into small pieces, save the pineapple juice
- 1 glass asparagus, or asparagus tips
- 150 g cooked ham
- 100 g cheese (Alläu Emmentaler)
- 1 red pepper (s)
- 1 bottle sauce (cocktail)
- Black pepper from the mill
- salt
- lemon juice
Print Recipe
Pin Recipe Instructions
- Slice the eggs with the egg cutter. Drain the corn, mushrooms, mandarins and asparagus. Cut the mandarins and pineapple into small pieces. Cut the ham into strips, the cheese into small cubes and the paprika into small pieces. Put everything in a bowl.
- Mix the cocktail sauce with pineapple juice, pepper, a little lemon juice and possibly salt and mix with the other ingredients.
- Tip:
- Cocktail sauce can also be prepared by yourself:
- Mix together homemade or purchased mayonnaise, ketchup and brandy, salt and pepper.
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