Oh you fat egg!
Carefully poke two small holes in the eggshell, purse your lips and carefully blow out the raw egg. Who else knows? Painting Easter eggs was always a part of Easter for us. I have fond memories of colorful Easter eggs hanging from a willow branch and forming a bouquet on our table. Next to it sat my father and I, both very excited and engrossed in the local newspaper’s Easter egg hunt. After the Easter brunch, the best part of the Easter celebrations began: the Easter egg hunt. On your marks, get set, go! If you have two siblings, you have to quickly scan the area for the colorful eggs and run straight to the hiding place. Proud as Bolle, my siblings and I emptied our pockets at the end of the search to see who grabbed the most eggs.
You plundered the biggest nest while hunting for eggs and now you still have eggs in your pocket? Then just make these egg salad sandwiches with the leftover eggs:
That’s how it’s done:
You need these ingredients:
- For the egg salad:
- 6 hard-boiled eggs, diced
- 100 g gherkins, diced
- 50 g red peppers, diced
- 25 g chives, finely chopped
- 80 g Mayonnaise
- 80 g fresh cream
- 20 g Senf
- 1 tsp salt
- 0,5 TL Pfeffer
- Aside from that:
- 6 slices of toast
- 50 g cress
The preparation is so easy:
- Mix together the eggs, gherkins, paprika, chives, mayonnaise, crème fraîche, mustard, salt and pepper.
- Top every second piece of toast with about two tablespoons of egg salad. Put some cress on top and close with a second, empty sandwich toast.
- Put it in your mouth or in your lunch box! Enjoy your meal.
What came first? The egg or the chicken? It doesn’t matter, we have both at the start!
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