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Egg salad with yoghurt recipe

Light and rich in proteins and flavors, this egg salad is simple to make and yet capable of perking up your lunch or dinner table. Thanks to the cold pressed watercress oil, it tastes truly unique!

Vegetarian
Gluten free
Wheat-free
Egg-free
Soy-free
Corn-free
Sugar-free
30 Min.
59

Production

01

Bring 1,5 l water to a boil. When it is boiling, add the eggs and boil them for 10 minutes. When they are done, cool and peel them, and then cut them into quarters.

02

Place the pear balsamic vinegar in a small, closeable jar and then add the salt, allowing time for the salt crystals to dissolve.

03

Add the watercress oil and the pepper. Close the jar and shake its contents thoroughly to help  the ingredients mingle.

04

Mix into the dressing the finely chopped parsley, the plain yoghurt and finally, with care, the egg quarters.

Tip:

Serve it well chilled, with fresh ruccola and roasted sunflower seeds.

4 Hozzászólás
Ingredients
portion unit: EUUSUK
1 Tbsp
Sunflower seeds
8 piece(s)
egg
2 pinch
1 pinch
1 tbs
parsley
200 g
plain yogurt
1 handful of
ruccola

Étrendek

Vegetarian Gluten free Wheat-free Egg-free Soy-free Corn-free Sugar-free

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