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Egg salad

Good homemade egg salad with curry and carrots 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
  • 4 Toasted Whole Grain Rye Bread
  • 100 g Fried Bacon
  • 1 Handful Watercress


Step 1

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.

Step 2

Serve the egg salad on toasted rye bread with bacon. Sprinkle with watercress and serve.

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