Egg Salad with Pickled Cucumber

Summary

Ingredients

• 8 egg (s), hard-boiled
• 1 egg yolk
• 4 teaspoons mustard
• 1 teaspoon sugar
• 1 tablespoon vinegar
• 125 ml oil (e.g. half olive oil and half sunflower oil)
• 4 pickled cucumber (s)
• chives
• salt and pepper
• 1 dash vinegar (apple cider vinegar)
• Curry powder

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Instructions

1. Make mayonnaise from the egg yolk, 2 teaspoons of mustard, sugar, vinegar and oil. Apart from the oil, first whip the other ingredients into a creamy mass. Then slowly pour in the oil, stirring constantly, until the desired consistency is reached.
2. Peel the hard-boiled eggs and cut them into small cubes together with the pickled gherkins. Cut the chives into small rolls. Mix the three ingredients together. Mix the mixture with 2 teaspoons of mustard and some of the mayonnaise (dose the mayonnaise according to the desired amount). Now season with salt, pepper, curry powder and a dash of apple cider vinegar.
3. Leave to stand in the refrigerator for 2 hours before consumption.
4. Serve with the baguette while it is still warm.