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Egg salad I

Cold cuts
Cook time: 0 min.
Servings: 4

Ingredients for Egg salad I

0.25tspTurmeric, ground
0.25tspPepper. White
1tbspLemon juice. freshly squeezed
1trayCress. fresh
1dlYmer naturel

Instructions for Egg salad I

To prepare the Egg salad I recipe, please follow these instructions:

Peel the eggs at the thick end with a yolk or a needle. If you do not dot them, they crack when they are put into water.
Bring water to boil in a small saucepan. Put one egg at a time with a spoon, turn down the heat put on and boil for 9 minutes. Put the eggs in cold water until they are cold.

Whip the mayonnaise smooth with yum and lemon juice, cut the casserole into the dressing and season with the spices. Pile the eggs and cut them through the eggshell, first on one end and then on the other. Then the eggs are coarsely chopped and they are stirred in the dressing.

The egg salad is served on rye bread and trimmed with a slice of tomato. The egg hall can last 3-4 days in a refrigerator.