Granny`s Egg Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- 1 bunch garden cress, alternatively chives
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Put the eggs in boiling water so that they are covered with water and boil hard. Tip: To prevent the eggs from bursting when you dip them, you can hold them briefly under lukewarm water from the tap beforehand. When the eggs are ready, remove them from the hob and drain. Quench immediately and peel, let cool.
- In a bowl, stir the sour cream, lemon juice and mustard until smooth. Season to taste with pepper and salt. Add the cress. We always leave the cress in one piece, but you can also chop it. If you can`t get cress, you can also use fresh chives as an alternative. Chop the peeled eggs and mix in.
- You can vary a bit with the mustard until you have found your own taste. We like to eat fresh rolls with a little butter. Also comes out great at a grill buffet.
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