Summary
| Prep Time | 25 mins |
| Total Time | 4 hrs 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g peas, fresh or frozen
- 1 can corn, (300 g)
- 8 egg (s)
- 1 bunch spring onion (s)
- 1 cup yogurt, skimmed milk (50 g)
- 6 tablespoon Miracel Whip
- 2 tablespoon lemon juice or caper brine
- 1 tablespoon mustard
- 1 glass capers, (30 g) also more
- salt and pepper
- 0.5 ½ bunch chives
Print Recipe
Pin Recipe Instructions
- Pour boiling water over the peas, defrost in it for approx. 10 minutes and drain well on a sieve like the corn.
- Hard boil eggs, quench and peel them. Cut the spring onions into thin slices.
- Mix the yoghurt with Miracel Whip and the lemon juice or caper brine, season with salt and pepper and fold in the drained capers.
- Slice the eggs with the egg cutter and alternate them with the peas, corn, onions and the sauce in a bowl and let it steep for several hours if possible.
- Before serving, sprinkle with chives and serve with fresh baguette.
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