Egg Salad with Peas

Summary

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

1. Pour boiling water over the peas, defrost in it for approx. 10 minutes and drain well on a sieve like the corn.
2. Hard boil eggs, quench and peel them. Cut the spring onions into thin slices.
3. Mix the yoghurt with Miracel Whip and the lemon juice or caper brine, season with salt and pepper and fold in the drained capers.
4. 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.
5. Before serving, sprinkle with chives and serve with fresh baguette.