- 200 g Creme Fraiche
- 100 g Carrots (Cubed)
- 3 Chopped Hard Boiled Eggs (Chopped)
- 3 tbsp Chopped Chives
- 1 tsp Freshly Squeezed Lemon Juice
- 1 tsp Coarse Salt
- ½ tsp Curry Powder / Paste
- 1 Pinch Ground Pepper
- 4 Toasted Whole Grain Rye Bread
- 100 g Fried Bacon
- 1 Handful Watercress
Mix the creme fraiche with the rest of the ingredients. Taste, cover the egg salad and allow to cool in the fridge for approx. ½ hour.
Serve the egg salad on toasted rye bread with bacon. Sprinkle with watercress and serve.