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Ingredients
| 6 | Eggs Egg | ||
| 1 | Egg Yolks Egg Yolk | ||
| 4 pieces piece | Dill Dill | ||
| 1 tsp tsp | Mustard Mustard | ||
| 2 | Onions Onion | ||
| 1 | Apples Apple | ||
| 1 handfuls handful | Parsley Parsley | ||
| or chives | |||
| 125 ml ml | Sunflower Oil Sunflower Oil | ||
| 1 splashes splash | Lemon Lemon | ||
| juice | |||
| 1 handfuls handful | Radish Radish | ||
| 125 g g | Mayonnaise Mayonnaise | ||
Egg salad with herbs
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0:35 min
(1)
Method
- Boil eggs in boiling water for 10 minutes.
- In the meantime, wash herbs, dab dry, dab leaflets and finely chop them.
- Mix the egg yolk with mustard, some salt and pepper with a slow beaker or blender.
- With constant stirring, add oil.
- When the mayonnaise begins to bind, add remaining oil in a fine stream while stirring.
- Mix herbs and mayonnaise with lemon juice, salt and pepper.
- Drain the eggs and allow to cool, then remove shell and roughly dice.
- Clean the radish, the herbs and the onions. Dice the radish.
- Chop the tender celery leaves.
- Cut the onions into fine rings.
- Peel apple, slice in quarters, core and dice.
- Carefully mix it with the mayonnaise and leave it in the refrigerator for at least 1 hour.
- Serve with fresh rolls or crispy baguette taste.
Tip: Make sure that the egg yolk is hot before the Mayo is prepared, then it is best to combine the remaining ingredients.
