Description
This egg salad is delicious and refreshing – perfect for lunch or a light dinner. Try it on a slice of toasted bread – so good!
Ingredients
For the dressing:
1/4 cup (60ml) good-quality olive oil
1 1/2 tbsp. white wine vinegar*
1 tsp. mustard (medium hot)*
salt, pepper
For the salad:
5 hard-boiled eggs, cut into pieces
4 pickles, cut into pieces
1 tbsp. dill, coarsely chopped
2–3 tbsp. sprouts (e.g., radish sprouts)
For sandwiches:
3 slices of toasted bread
Instructions
1. Pour the olive oil for the dressing into a container just wide enough to fit an immersion blender. Add the white wine vinegar and mustard, then place the blender into the oil, switch it on, and slowly pull it upwards. The oil and vinegar will emulsify into a thick, creamy mixture. Once the dressing is nice and creamy, season with salt and pepper.
2. Peel the hard-boiled eggs and cut or break them into pieces. Cut the pickles into pieces as well. Roughly chop the dill. Combine everything in a bowl along with the sprouts. Mix with the dressing and season with a little more salt and pepper to taste.
3. We like to serve the salad on toasted bread slices, drizzled with a little extra olive oil and sprinkled with a few chili flakes.
Notes
Make something amazing in the kitchen!
