Egg salad with salmon

Egg salad with salmon
Quantity Ingredient
4 Eggs
2 tbsp Mayonnaise
100 g Sour cream
1 tbsp Parsley
1 tbsp Dill
0,5 tsp Lemon juice
Pepper & Salt
80 g Smoked Salmon
50 g Crabs
50 g Frozen peas

Boil eggs hard, quench and cool in cold water. Mix mayonnaise and sour cream to a salad cream. Stir finely chopped parsley and fresh finely chopped dill into the sauce. Season with freshly squeezed lemon juice, ground pepper and salt. Cut the smoked salmon into strips about 1 cm wide and mix with the prawns in the salad cream. Fresh North Sea prawns have the best taste. Keep a few shrimps and some salmon for decoration. Mix the frozen peas into the salad. Peel eggs and cut into eighths. Keep a few eggs eighths for decoration. Carefully fold the remaining eggs into the salad. Put the egg salad covered with salmon in the fridge for at least 30 minutes. Decorate shortly before serving. Baguette will do.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
288 kcal
6 g
22 g
27 g

(C)opyright by Marions Kochbuch