Egg salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Put eggs in boiling water, cook for 9 minutes, drain and quench. Remove the shell and let the eggs cool down. Meanwhile clean, wash and cut spring onions into rings. Wash the dill, shake dry and cut finely

2. 2

   For the sauce mix salad cream and yoghurt. Stir in curry. Season to taste with salt, pepper and sugar. Cut eggs into slices, put 3 slices aside. Mix spring onions and shrimps, up to 1 tbsp each for garnishing, dill, up to 1 tsp each for garnishing, and eggs into the sauce. Leave to stand for approx. 30 minutes, season again with salt, pepper and sugar

3. 3

   Arrange in a bowl garnished with ice crevices. Sprinkle with prawns, spring onions and dill. Bread rolls taste good with it

4. 4

   Flower: Edible Bellis

Nutrition Facts

KCAL
240 kcal

CARBS
7 g

FATS
16 g

PROTEINS
17 g