Egg Salad with Mushrooms and Pineapple
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 6 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s)
- 3 tablespoon mayonnaise
- 1 cup yogurt, approx. 50 g
- chives
- 1 small Can (s) mushrooms (mushroom heads)
- 1 small Can (s) pineapple pieces
- some vinegar
- some mustard
- salt and pepper
- curry powder
- sugar
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs. Mix the mayonnaise with a little mustard and a hard-boiled egg yolk to a cream. Add the yoghurt and a little vinegar and season with salt, pepper, sugar and plenty of curry. Mix in the chives rolls.
- Quarter or eighth of the boiled eggs, depending on their size, and add to the yogurt mayonnaise with the pineapple pieces and the mushroom heads that may have been split. Let it steep for a good 30 minutes and, if necessary, add some seasoning and sprinkle with chives.
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