Egg salad

Name: Egg salad
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 8 Eggs (size M); 1 collar Chives; 2 Garlic cloves; 200 mayonnaise; 300 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 packs Crayfish tails (cooked & peeled); 2 Baby roman salads (à approx. 140 g, hearts 45 g)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 10

8 Eggs (size M)
1 collar Chives
2 Garlic cloves
200 mayonnaise
300 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 packs Crayfish tails (cooked & peeled)
2 Baby roman salads (à approx. 140 g, hearts 45 g)

Directions

1
Put eggs in boiling water, cook for about 9 minutes, drain, quench and peel. Wash the chives, shake dry, put some stalks aside for garnishing and cut the remaining chives into fine rolls.
2
Peel and finely chop the garlic. Mix mayonnaise and yoghurt. Stir in garlic. Season to taste with salt, pepper and sugar. Cut 1 egg into slices to garnish. Coarsely chop the remaining eggs.
3
Fold chives, except for 1 teaspoon, eggs and crayfish tails into the salad cream. Season again with salt, pepper and sugar. Clean and wash the lettuce, remove the outer leaves and use it for other purposes.
4
Wash the heart leaves and shake dry. Fill lettuce leaves into small bowls, distribute lettuce in them, decorate with egg wedges, chive stalks and chives.