Fine egg salad on farmhouse bread

Name: Fine egg salad on farmhouse bread
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7 Eggs (size M); 1/2 bunch Parsley; 3 Stem(s) Lemon balm; 1/2 bunch Chives; 150 g Whole milk yoghurt; 100 g Whipped cream; 2-3 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Farmhouse bread (approx. 65 g each); 7-10 Tbsp Parsley and lemon balm

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7 Eggs (size M)
1/2 bunch Parsley
3 Stem(s) Lemon balm
1/2 bunch Chives
150 g Whole milk yoghurt
100 g Whipped cream
2-3 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Farmhouse bread (approx. 65 g each)
7-10 Tbsp Parsley and lemon balm

Directions

1
Put the eggs in boiling water and boil them hard for about 9 minutes. Drain, rinse and peel. Wash herbs, shake dry. Finely chop parsley and lemon balm. Cut chives into fine rolls.
2
Halve 6 eggs. Remove the egg yolks and pass through a fine sieve. Chop the egg whites finely. Mix yoghurt, cream, mustard and egg yolk. Season to taste with salt and pepper. Mix 1 teaspoon egg whites and 1 teaspoon chopped herbs.
3
Stir the rest of the herbs and egg white into the cream. Cut 1 egg into slices. Put 1 slice of bread on 4 plates. Add some egg salad and sprinkle with herb and egg white mixture. Garnish with parsley and egg slices.
4
Add the rest of the salad garnished with lemon balm.