Egg salad with green asparagus
easy
40 mins
40 mins
Ingredients
- 300 g green asparagus
- 7-10 Tbsp Salt
- 200 g Sweet peas
- 1/2 Pot of chervil
- 16 Eggs (size M)
- 100 g cooked crayfish
- 1 TABLESPOON Mustard
- 200 ml Oil
- 1 TEASPOON Curry spices (e.g. ginger, turmeric, pepper, paprika)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1-2 TEASPOONS Lemon juice
Directions
- 1
Wash and clean the asparagus, cut in half lengthwise and cut into pieces. Wash sugar snap peas, cut into pieces Simmer asparagus in salted water for about 3 minutes. Add sugar snap peas. Cook for 2-3 minutes until al dente. Wash chervil, dab dry, remove coarse stalks and chop leaves finely, except for a little for garnishing.
- 2
Drain vegetables and rinse with cold water. Boil 14 eggs in boiling water for about 10 minutes until hard. Wash the crayfish and dab dry. Put 2 eggs and mustard in a tall mixing bowl and puree with a blender. Mix in the oil in a thin stream at high speed. Fold in curry and chopped chervil. Season mayonnaise with salt, pepper, some sugar and lemon juice. Quench the eggs, peel them, cut them into six halves with an egg slicer and halve them crosswise. Place eggs, prepared vegetables and crayfish in a bowl, mix with mayonnaise and leave in the fridge for about 30 minutes.
- 3
Fold in curry and chopped chervil. Season mayonnaise with salt, pepper, some sugar and lemon juice. Quench the eggs, peel them, cut them into six halves with an egg slicer and halve them crosswise. Place eggs, prepared vegetables and crayfish in a bowl, mix with mayonnaise and leave in the fridge for about 30 minutes. Season to taste with salt and pepper. Fill the salad into bowls if necessary and garnish with the remaining chervil
- 4
Waiting time approx. 30 minutes
Nutrition Facts
560 kcal
6 g
49 g
25 g
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