Egg Salad with Pickled Cucumber
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Leave to stand in the refrigerator for 2 hours before consumption.
- Serve with the baguette while it is still warm.
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