French Salad and Russian Eggs

Summary

Ingredients

• 6 egg (s)
• 300 g veetables, mixed, frozen, e.. carrots, corn, beans etc.
• 150 grams mayonnaise, 80% or less
• salt and pepper
• 150 ml vinegar
• Teaspoon mustard
• garlic
• 150 ml vinegar
• 150 g potato (s)
• Paprika powder, sweet or hot, for the garnish

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Instructions

1. Boil the eggs for about 10 minutes until they are hard and leave to cool.
2. In the meantime, cook the mixed vegetables with the peeled and diced potatoes until everything is soft. Then drain and place in a bowl. Add vinegar, salt, pepper and garlic and mix.
3. The vegetables should be left in this brew for about 1-2 hours so that they can absorb the vinegar and spices.
4. While the vegetables are flowing through, cut the eggs in half, remove the yolks with a small spoon and place in a bowl. Mix with salt, pepper, mustard and a little mayonnaise to a creamy mass.
5. Pour this mixture into a piping bag and use it to fill the halved eggs. Sprinkle some paprika over it.
6. Drain the stock of the vegetables, leave a small part in the bowl, mix the remaining mayonnaise with the vegetables, season with salt and pepper if necessary.
7. Pile the vegetable salad on a plate, place the halved eggs on it.