Egg Salad with Lots Of Green
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dinner |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 10 egg (s), hard-boiled
- 3 tablespoon chives, cut into small rolls
- 2 tablespoon spring onion (s), thinly sliced
- 0.25 ¼ cucumber (s), diced (with skin!)
- 2 pickles, diced
- Lamb`s lettuce, a few leaves
- 2 tablespoon mayonnaise
- 3 tablespoon natural yogurt
- 1 teaspoon mustard, medium hot
- 2 tablespoon sour cream
- salt and pepper
- some cucumber liquid
Print Recipe
Pin Recipe Instructions
- Peel the eggs, cut them into pieces (the fastest way is with the egg cutter) and place in a salad bowl. Add the chives, spring onions, cucumber and lamb`s lettuce.
- Make a tartar sauce from pickled cucumbers, mayonnaise, yoghurt, mustard, a little cucumber liquid and sour cream, season with salt and pepper and pour over the ingredients in the bowl, stir well and season again. Let a little more steep in the refrigerator.
- This recipe is well suited for using leftover Easter eggs.
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