Egg salad with gherkin and curry mayonnaise

Name: Egg salad with gherkin and curry mayonnaise
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Eggs (size M); 1/2 bunch Chervil + chives; 125 g small gherkins; 250 g Salad Mayonnaise; 150 g Whole milk yoghurt; 2 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 8 discs Wholemeal bread

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Eggs (size M)
1/2 bunch Chervil + chives
125 g small gherkins
250 g Salad Mayonnaise
150 g Whole milk yoghurt
2 TEASPOONS Curry Powder
7-10 Tbsp Salt
7-10 Tbsp black pepper
8 discs Wholemeal bread

Directions

1
Put the eggs in boiling water and boil them hard for about 9 minutes. Drain, rinse and peel. Wash herbs, shake dry, put some chervil aside for garnishing, chop the rest finely. Cut chives into fine rolls, put some aside for sprinkling
2
Cut 1 egg into slices with an egg slicer, set aside. Dice remaining eggs with the egg slicer. Drain the cucumbers and collect 1 tablespoon of stock. Dice cucumbers finely, except for 4 pieces. Mix mayonnaise, yoghurt, curry and brew. Season with salt and pepper. Stir in eggs and gherkins. Season to taste with salt and pepper.
3
Spread the egg salad over the slices of bread. Garnish with egg slices and chervil set aside. Sprinkle with chives. Serve with the remaining gherkins