Egg Salad with Peppers and Corn
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 100 g mayonnaise
- 1 tablespoon orange juice
- 1 tablespoon stock (paprika stock), from the glass
- 1 teaspoon, leveled curry powder
- 1 pinch (s) salt
- 1 pinch (s) white pepper, ground
- 2 tablespoon corn, canned
- 2 tablespoon bell pepper (s), cut into strips, pickled, from the glass
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard for 10 minutes, quench and leave to cool. Dice the drained paprika strips. Mix the mayonnaise, juice, stock, curry powder, salt and pepper until smooth.
- Peel the eggs and cut into cubes with an egg cutter. To do this, cut the egg three times offset. Add to the salad dressing with the corn and pepper strips and mix carefully.
- Tastes delicious with rye bread, pretzels, but also with jacket potatoes.
- Tip: If you want it to be quick, you can just cut the boiled eggs into slices.
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