Egg salad with mustard yoghurt dressing

Name: Egg salad with mustard yoghurt dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Eggs (size M); 150 g Whole milk yoghurt; 250 g Schmand; 2-3 TABLESPOONS Mineral water; 3-4 Tsp grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 1/2 Head picking salad; 150 g Rocket; 1 collar (approx. 180 g) Radishes; 125 g Mushrooms

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Eggs (size M)
150 g Whole milk yoghurt
250 g Schmand
2-3 TABLESPOONS Mineral water
3-4 Tsp grainy mustard
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
1/2 Head picking salad
150 g Rocket
1 collar (approx. 180 g) Radishes
125 g Mushrooms

Directions

1
Put eggs in boiling water and simmer for 9-10 minutes. Drain and quench. In the meantime mix yoghurt, sour cream, mineral water and mustard. Season to taste with salt, pepper and sugar.
2
Clean and wash the salad, pluck into bite-sized pieces and drain well. Clean, wash and cut the rocket into coarse strips. Clean, wash and quarter radishes. Clean, wash and slice the mushrooms.
3
Peel and halve the eggs. Mix salad, rocket, radishes and mushrooms, carefully fold in eggs. Arrange on a plate, pour a dash of dressing over it. Add the rest of the dressing separately.