Looking for something easy, delicious, and quick for the Easter table? Egg salad could be a good suggestion...
Recipe for quick egg salad with curry and cornichons
Looking for something easy, delicious, and quick for the Easter table? Egg salad could be a good choice…
This one is made with curry and cornichons (small pickled cucumbers) and tastes just wonderful. The slightly tangy cucumbers provide a nice contrast to the eggs and curry. If you want to spice it up even more, you can add a sprinkle of crispy bacon on top. If you want variation, you can add small pieces of apples or corn, bell pepper, etc.—just whatever you like best.
If you’re not really in Easter mode, the salad is also great just for a good lunch or quick dinner. Besides using it on rye bread, you can easily put it in, for example, a pita bread.
Servings: people
Quick egg salad with curry and cornichons
Looking for something easy, delicious, and quick for the Easter table? Egg salad could be a good suggestion...
Ingredients
- 5 pcs. Egg hard-boiled
- 12 gram Sour Cream
- 14 gram Mayonnaise
- 2 gram Curry
- 5 gram Dijon Mustard
- 30 gram Cornichons
- 1 bunch Chives small
- Salt and Pepper
Instructions
- Roughly chop the eggs and put them in a bowl.
- Also chop the cornichons and chives and put them in the bowl.
- Add all the other ingredients and mix everything together. Season with salt and pepper – serve, optionally with hard-boiled egg and chives as garnish