Russian eggs with vegetable mayonnaise

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Pierce the eggs, place them in plenty of boiling water and boil for about 8 minutes. Drain the eggs, quench them under cold water and let them cool down. In the meantime, put peas in a bowl to defrost. Clean and wash the cauliflower and carrots. Dice carrots very finely, cut cauliflower into small florets (approx. 200 g). Put the carrots and cauliflower in little boiling salted water and cook covered for 5-6 minutes. Pour onto a sieve, rinse under cold water, drain and allow to cool.

2. 2

   Mix yoghurt, sour cream and salad cream. Add capers and season to taste with vinegar, salt and pepper. Fold the vegetables into the sauce. Peel and halve eggs and arrange on a deep dish. Spread the vegetable mayonnaise on top and garnish with parsley. Keep cool until serving

3. 3

   With 12 people:

Nutrition Facts

KCAL
180 kcal

CARBS
5 g

FATS
13 g

PROTEINS
10 g