Egg salad was one of the most popular in the GDR cold dishesbe it as a spread, side dish for dinner or part of a cold buffet. The variant was particularly easy and quick to prepare Remoulade and finely diced cucumbers. The creamy spice of the remoulade harmonizes perfectly with the cooked eggs and ensures a pleasant hearty tastethat through a splash Worcester sauce is still refined. Practical, delicious and ideal for Before cooking for guests.
For 1000 g
We need these ingredients …
- 400 g eggs, hard cooked
- 250 g of cucumbers, finely rolled
- 350 g remoulade
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And so it is done …
First mix the finely dipped vocational cucumbers with the remoulade, then undergo the quartered eggs. Season with Worcester sauce and salt.
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