Egg salad
Good homemade egg salad served on a good piece of rye bread.
- 45 mins
- 4 servings
Ingredients
- 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)
Method
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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Egg Salad