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Egg salad

Good homemade egg salad served on a good piece of rye bread.

  • 45 mins
  • 4 servings


  • 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

To Serve

  • 4 Toasted Whole Grain Rye Bread
  • 50 g Smoked Bacon
  • 100 g Crispy Panchetta
  • 4 Vine Tomatoes (small vine)


Step 1

Mix the creme fraiche with the rest of the ingredients. Cover the egg salad and allow to cool in the fridge for around 30 minutes.

Step 2

Serve the egg salad on toasted rye bread with pancetta, bacon and vine tomatoes.

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