Egg Salad with Tartar Sauce, Bell Pepper and Cucumber

Summary

Ingredients

• 8 egg (s), hard-boiled
• 1 jar mayonnaise
• 0.5 ½ cup milk
• 1 red pepper (s), diced
• 1 yellow pepper (s), diced
• 5 gherkin (s), diced
• 1 large onion (s), diced

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Instructions

1. For the tartar sauce, clean the peppers and cut into (very) small cubes with the pickles and onions. Mix with the mayonnaise and stir in enough milk to make a creamy - but not too liquid - mixture.
2. Let the tartar sauce sit in the fridge for about 1 hour.
3. Cut the eggs lengthways and crossways again with an egg cutter and mix with the tartar sauce just before serving.
4. Note: this egg salad is very popular at our parties. You can also produce the tartar sauce in advance and then quickly mix two eggs with it for breakfast simply delicious.
5. Caution: The finished mixture of tartar sauce and eggs will become somewhat runny if left standing for a long time. So, if possible, add the eggs shortly before consumption.