Egg Salad

Salad for 4

Ingredients

• 4 hard-boiled eggs, medium or large
• ½ litre tin of sweet corn
• 1 orange pepper cut into pieces
• 1 cucumber
• 2 tbsp sweet shallots
• 2 sweet gherkins
• 1 tbsp curds
• 1 tbsp mustard
• ½ tbsp lemon juice
• 2 tbsp mayonnaise
• Salt 
• Cayenne pepper

Preparation

Hard boil the eggs in the usual way   
Plunge them into cold water, peel them, cut them small and place them in the bowl
Empty the sweet corn and cut half a cucumber into thin slices
Add the vegetables to the eggs
Mix the curds with the mustard, juice, mayonnaise, salt and pepper 
Mix the sauce in with the salad and add salt and pepper to taste 
Cut the rest of the cucumber into slices and place them in a dish 
Then make the salad  
Delicious with hot croissants or freshly baked bread

Egg tip: keep boiled eggs in cold water in a cool place             
Wine tip: Riesling from Germany

Serves 4