Crowdpleaser
When the refrigerator is “empty”, many people still have a few eggs in it. A quick egg salad is the savior to spread on a sandwich. If you are suspicious of anchovies: don’t panic, you can hardly taste the fish, but the saltiness gives extra spice to this delicious old-fashioned spread.
“;
} else {
content = ”
Would you like to email this recipe to yourself or share it?
Click on the icons
“;
}
} else if (navigator.userAgent.match(/Android/i)) {
if (/Build/i.test(navigator.userAgent)) {
content = ”
Would you like to email this recipe to yourself or share it?
Click on the icon at the top of this page
“;
} else {
content = ”
Would you like to email this recipe to yourself or share it?
Click on the icons
“;
}
} else {
content = ”
Would you like to email this recipe to yourself or share it?
Click on the icons
“;
}
el.insertAdjacentHTML(“afterbegin”, content);
1. Bring a pot of water to the boil for the eggs. In the meantime, chop the shallot very finely. Place in a bowl with a squeeze of lemon juice (about 1 tablespoon) and a pinch of salt and let stand while you cook the eggs for 10 minutes.
2. In the meantime, place the anchovy fillets on a plate and mash with a small fork into a coarse puree. Rinse the eggs under cold running water and peel them.
3. Crumble the eggs into the shallot and mix in the anchovies and mayonnaise. Taste and season with salt and pepper.
If you like to go a step further: the recipe can be supplemented with capers, a leftover of finely grated parmesan or green herbs.
