Egg salad
Traditionally, this egg salad is actually prepared by soaking fried eggs in this sauce made from egg yolk, meat broth and vinegar for several days. However, since I wanted to use up leftover hard-boiled Easter eggs, I simply used the protein from the Easter eggs instead of fried eggs. I'll have to try the original version with the fried eggs soon!
Ingredients for 4 persons8 hard-boiled eggs
100 ml cold meat broth
1 Tbsp vinegar
1 tsp mustard
1 pinch of coarse sea salt
1 pinch of black pepper
2 tsp chopped parsley
Preparation
Peel the hard-boiled eggs.
Carefully separate the egg yolks from the whites.
In a large bowl, stir the egg yolks together with the beef stock, vinegar and salt and pepper to form a nice, uniform sauce.
Cut the egg whites into small pieces...
...add to the sauce, ...
...mix thoroughly and then let it sit in the fridge for about 1 hour.
Sprinkle with chopped parsley and serve well chilled.
[Translated from here.]
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