Summary

Ingredients

• 5 large egg (s)
• 150 g radishes
• 150 g sour cream
• 30 g mustard, medium hot
• 2 teaspoons agave syrup
• 2 tablespoon balsamic vinegar, white
• 1 tablespoon rapeseed oil, cold-pressed
• 1 bowl cress
• 2 tablespoon, heaped dill, chopped
• 2 tablespoon, heaped chives rolls
• 1 teaspoon, leveled sea salt
• 1 pinch pepper, freshly ground
• 80 g smoked salmon

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Instructions

1. Boil the eggs hard for about 7 minutes, let them cool and peel them. Then either chop with an egg cutter or cut into small cubes approx. 1/2 cm in size with a knife.
2. Dice the cleaned radishes into a similar size and mix with the eggs in a bowl.
3. In a second container, mix the sour cream, mustard, agave syrup, white balsamic vinegar, rapeseed oil and sea salt thoroughly into a sauce.
4. Rinse the cress briefly under cold water and shake it dry. Cut the stalks with scissors and add them to the sauce. Mix in the chopped dill and the chives rolls well. Season the sauce again with salt and pepper, as the eggs absorb a lot of salt.
5. Now pour the sauce over the eggs and mix everything loosely and gently. Finally, cut the smoked salmon into small cubes or tear into pieces and mix briefly with the egg salad.
6. Chill for about 2 hours before serving.
7. The egg salad tastes very delicious on a crispy potato rösti or simply with fresh bread.