Egg Salad with Smoked Oysters
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 egg (s)
- 2 cans oysters, smoked, drained weight 65 g
- 1 leek
- 1 tablespoon olive oil
- 200 g mayonnaise
- 1 teaspoon Worcester sauce
- 1 lemon (s), (organic)
- sugar
- salt and pepper
- Smoked salt
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard, let them cool, peel them and cut them into slices. Cut the leek into fine strips and sauté in hot olive oil for 1 minute. It shouldn`t get any color and still have bite. Then let it cool down quickly so that it keeps its fresh color. Drain the smoked oysters well.
- Mix the mayonnaise with the grated zest of the lemon, season with salt, pepper, sugar, Worcester sauce and smoked salt. Fold in the eggs and leek. Finally, carefully fold in the smoked oysters and let the salad soak in the refrigerator for 1-2 hours before serving.
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