Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 egg (s)
- 1 onion (s)
- 4 tomato (s)
- 250 g corned beef
- 2 tablespoon vinegar
- 1 pinch (s) salt
- 1 teaspoon mustard, hotter
- 4 tablespoon chives, cut into rolls
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Pierce the eggs, put them in boiling water and cook for 8 minutes, then quench and peel. Peel the onion and cut into fine rings. Quarter and core the tomatoes and cut into small cubes without stems. Cut the corned beef into ½ cm cubes.
- Whisk vinegar, salt and mustard together, add oil and chives. Mix in the onion, meat and tomatoes, arrange the salad and garnish with the chopped or quartered eggs.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below