Poultry-Egg Cocktail

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
5 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 3 Eggs
  • 1 big red pepper
  • 500 g smoked turkey breast (piece)
  • 125 g Schmand
  • 125 g Yoghurt salad cream
  • 7-10 Tbsp salt, pepper
  • 1 TEASPOON medium hot mustard
  • 1 TABLESPOON Tangerine juice or orange juice (from the recipe cheese cocktail)
  • 1⁄2 Federation Chives

Directions

  1. 1

    Hard boil eggs. Quench, peel and let cool. Clean and wash the peppers. Chop paprika and turkey breast.

  2. 2

    Stir the sour cream and salad cream in a large bowl until smooth. Season with salt and pepper. Stir in mustard and juice. Wash the chives, cut into small rolls and fold in.

  3. 3

    Dice eggs. Mix eggs, paprika, turkey breast and mustard cream. Chill for at least 2 hours. Serve with baguette.

Nutrition Facts

KCAL
170 kcal
CARBS
3 g
FATS
9 g
PROTEINS
18 g