Egg salad with green asparagus & crayfish

AUTHOR
Janie Gentry
DIFFICULTY
not easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 10 room temperature fresh eggs
  • 250 g green asparagus
  • 200 g Sweet peas
  • 7-10 Tbsp salt and pepper
  • 4-5 Stem(s) Chervil
  • 1/2 TEASPOON medium hot mustard
  • 200 ml room-warm neutral oil (e.g. rape seed oil)
  • 1 TEASPOON Curry
  • 1-2 TEASPOONS Lemon juice
  • 100 g cooked crayfish

Directions

  1. 1

    Boil 8 eggs in boiling water for about 10 minutes until hard. Wash the asparagus and cut the ends off generously. Halve the asparagus lengthwise and cut into pieces. Wash, clean and cut the mangetouts into pieces.

  2. 2

    Quench the boiled eggs and let them cool down. Cover the asparagus and cook in boiling salted water for about 4 minutes. Add sugar snap peas and cook for 1 minute. Drain, rinse with cold water and let drain.

  3. 3

    For the mayonnaise, wash the chervil, shake dry and chop finely. Place the 2 raw eggs and mustard in a tall mixing bowl and beat with a hand blender, slowly adding oil first drop by drop, then in a thin stream until a creamy mayonnaise is obtained.

  4. 4

    Stir in chervil and curry. Season to taste with salt, pepper and lemon juice.

  5. 5

    Peel the boiled eggs and cut them into six halves with a knife, then into half crosswise. Rinse the crab meat briefly and let it drain. Mix the eggs, vegetables and crab meat with the mayonnaise. Cover and chill for about 30 minutes.

  6. 6

    Then season the egg salad again with salt and pepper. Baguette tastes good with it.

Nutrition Facts

KCAL
480 kcal
CARBS
6 g
FATS
42 g
PROTEINS
17 g