Recipe (english)

Egg salad with pork fillet

Egg salad with pork fillet

Egg salad with pork fillet is best prepared with leftovers from pork fillet if you use only the thicker piece of pork fillet at noon and cut the flatter end piece for the egg salad and keep it in the fridge. For the egg salad with pork fillet first boil eggs in about 10 minutes hard. Meanwhile heat corn oil in a pan. It is best to fry the pork fillet vigorously in the piece all around, so that it remains juicy later when sliced. Fry the fillet of pork at medium temperature for about 10 minutes, season with salt and pepper and remove from the pan. Let the pork fillet cool slightly and then cut into small cubes. Drain the eggs and place in cold water to cool faster. For the salad sauce, stir mayonnaise with sour cream and tomato puree until smooth and season with pepper, salt and Worcester sauce. For the egg salad with pork filet peel eggs and best cut with the egg cutter into small cubes. Mix the eggs and pork fillet with the salad sauce and leave to stand in the fridge until serving. Cut the chives into fine rolls and sprinkle the salad with the pork fillet over the eggs shortly before serving.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
341 kcal
5 g
19 g
33 g

(C)opyright by Marions Kochbuch