Egg salad with two different dressings

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Eggs (size M)
  • 100 g Double cream- cream cheese preparation with herbs
  • 4 TABLESPOONS Vinegar
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 small red onion
  • 7-10 Tbsp Sugar
  • 4 Tomatoes
  • 200 g Pork sausage
  • 1 collar Rocket

Directions

  1. 1

    Cook the eggs for 9 minutes in boiling water. In the meantime, stir cream cheese, 1 tablespoon of vinegar, 1 tablespoon of oil and 4 tablespoons of cold water until smooth. Season with salt and pepper. Peel and finely chop the onion.

  2. 2

    Mix 3 tablespoons of vinegar, salt, pepper and 1 pinch of sugar. Add 3 tablespoons of oil. Add the onion and mix with the vinaigrette. Drain the eggs, rinse with cold water and peel.

  3. 3

    Wash the tomatoes, grate them dry and cut them into slices. Slice the sausage and eggs as well. Stack the tomatoes, sausage and eggs alternately. Clean and wash the rocket.

  4. 4

    Arrange the stack and rocket together and sprinkle with the dressings. Sprinkle with coarse pepper.

Nutrition Facts

KCAL
410 kcal
CARBS
5 g
FATS
36 g
PROTEINS
17 g