Egg salad with celery (diabetics)

Name: Egg salad with celery (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 Eggs (size M); 100 g cleaned tomato; 50 g cleaned cucumber; 50 g cleaned celery; 2 TABLESPOONS ripened cream; 3 TABLESPOONS Skimmed milk yoghurt; 2 TABLESPOONS Mustard; 1 TABLESPOON Vinegar; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs Salmon ham (approx. 10 g each); 7-10 Tbsp some salad leaves and parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 Eggs (size M)
100 g cleaned tomato
50 g cleaned cucumber
50 g cleaned celery
2 TABLESPOONS ripened cream
3 TABLESPOONS Skimmed milk yoghurt
2 TABLESPOONS Mustard
1 TABLESPOON Vinegar
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs Salmon ham (approx. 10 g each)
7-10 Tbsp some salad leaves and parsley

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Quench cold. In the meantime, wash the tomatoes, cucumber and celery. Cut the tomatoes into slices. Cut cucumber first into slices and then into fine sticks. Cut the celery into small pieces. Mix sour cream, yoghurt, mustard and vinegar.
2
Finally, fold in the oil. Season to taste with salt and pepper. Peel the eggs and divide into 6 slices with the egg cutter. Arrange vegetables together with the salmon ham on a plate lined with salad. Drizzle sauce over it. Wash parsley, dab dry, cut into strips and sprinkle on top. Goes well with bread rolls