Summary

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

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Instructions

1. 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.
2. 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.