Egg salad on rocket
DIFFICULTY
easy
easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 4 Eggs
- 1 glass (212 ml) Asparagus
- 1/2 bunch Radishes
- 125 g white mushrooms
- 150 g rocket or 1 small romaine salad
- 1/2 bunch Chives
- 30 g Salad mayonnaise (50 % fat)
- 100 g Whole milk yoghurt
- 3 TABLESPOONS Milk
- 1 TEASPOON Curry
- 1/2 -1 TABLESPOON Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
Directions
- 1
Boil eggs in plenty of boiling water for about 10 minutes until hard. Quench cold and let them cool down. Drain asparagus and cut into bite-sized pieces. Wash and clean the radishes and cut them into slices, except for 4 pieces.
- 2
Clean and slice the mushrooms. Clean and wash rocket or romaine lettuce and drain well. Wash chives, dab dry and cut into fine rolls. Mix mayonnaise, yoghurt, milk and curry.
- 3
Season to taste with lemon juice, salt and pepper. Peel and cut the eggs into six. Cut 1/3 of the rocket or romaine lettuce roughly into strips. Divide the rest between 4 plates. Mix eggs, asparagus, radishes, mushrooms and salad and arrange on top.
- 4
Pour curry yoghurt mayonnaise over it. Sprinkle with chives and garnish with radishes.
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