Polish egg salad with cucumber and spring onions

Name: Polish egg salad with cucumber and spring onions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g frozen peas; 10 Eggs (size M); 2 (30 g each) Spring onions; 250 g Gherkins; 1/2 bunch Parsley; 1 collar Chives; 250 g Whole milk yoghurt; 250 g Salad cream (16 % fat); 1-2 TEASPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp some salad leaves

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g frozen peas
10 Eggs (size M)
2 (30 g each) Spring onions
250 g Gherkins
1/2 bunch Parsley
1 collar Chives
250 g Whole milk yoghurt
250 g Salad cream (16 % fat)
1-2 TEASPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp some salad leaves

Directions

1
Defrost the peas. Pierce the eggs and cook in boiling water for about 10 minutes. In the meantime wash and clean spring onions, dab dry and cut them diagonally into slices. Drain gherkins and cut into cubes.
2
Quench the eggs in cold water, peel them and cut them into slices with the egg slicer. Wash the herbs, dab dry and chop finely. Set aside 6 egg slices, 1 tablespoon peas and 1 tablespoon spring onions for garnishing.
3
Mix yoghurt, salad cream and mustard. Fold in herbs and season with salt, pepper and sugar. Mix eggs, peas, gherkins and spring onions. Fold in saladceme, season again.
4
Line a bowl with salad leaves and arrange egg salad in it. Garnish with remaining spring onions, peas and eggs. Farmhouse bread tastes good with it.