Cheese Cocktail

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Cook the eggs in boiling water for about 9 minutes. Meanwhile cook peas in 1/4 litre of boiling salted water for about 1 minute. Remove and put aside. Stir mayonnaise, sour cream, milk and vinegar until smooth. Season with salt and cayenne pepper.

2. 2

   Wash the chives, dab dry and cut into fine rolls. Mix the chives with the dressing. Drain the asparagus and cut off 8 asparagus tips of about 3 cm length for garnishing, put aside. Cut the rest of the asparagus diagonally into pieces of about 1 cm. Wash, clean and quarter the tomatoes. Drain eggs, quench and peel the skin. Cut the eggs into slices with an egg slicer. Cut cheese into medium-sized cubes. Cut 1/3 of the salad leaves into fine strips. Distribute the lettuce strips in 4 cocktail glasses (approx. 400 ml content).

3. 3

   Drain eggs, quench and peel the skin. Cut the eggs into slices with an egg slicer. Cut cheese into medium-sized cubes. Cut 1/3 of the salad leaves into fine strips. Distribute the lettuce strips in 4 cocktail glasses (approx. 400 ml content). Layer cheese, asparagus, peas, tomatoes and chive dressing in the glasses. Garnish with 2 asparagus tips, egg slices and 2 lettuce leaves as desired

Nutrition Facts

KCAL
520 kcal

CARBS
12 g

FATS
41 g

PROTEINS
24 g