Egg salad
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 8 Eggs
- 1 Cucumber
- 1 collar Radishes
- 1 small iceberg lettuce
- 200 g Cured ham
- 4 TABLESPOONS Mayonnaise
- 150 g Skimmed milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1-2 TEASPOONS Curry
- 1 Boxes Cress
Directions
- 1
Boil the eggs for 10 minutes, quench and let them cool down. Wash the cucumber, quarter it lengthwise and cut into slices. Clean, wash and quarter radishes. Clean, wash, cut into eight pieces and cut into strips. Cut ham into cubes.
- 2
Peel eggs and cut into six. Arrange salad ingredients in a bowl. Mix mayonnaise and yoghurt and season with salt, pepper and curry. Pour curry sauce over the salad. Cut the cress short and garnish the salad with it
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