Egg salad

 

This salad is very popular in the United States, where it is eaten as if it were any other type of salad but also as a snack spreading it on toast bread or using it as a sandwich filling with ham, smoked salmon etc.

INGREDIENTS (4 people):

• 4 large eggs (size XL)
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon of vinegar
• 1 tablespoon strong mustard
• Salt
• Black pepper

In a saucepan with plenty of water, boil the eggs with a heaping tablespoon of salt and a splash of vinegar. To make them hard, we count 12 minutes from the first boil.

After time we pass them through cold water and peel, then cut them into small cubes. Season to taste.

In a bowl add the mayonnaise, sour cream, mustard and a tablespoon of vinegar. We mix well.

Next we add the cut eggs and mix them with the sauce. We put it in the refrigerator and let it rest for at least an hour.

If we do not have sour cream, it is possible to make it at home with cooking cream (18% fat) to which we add a splash of lemon juice. We let it rest for an hour and we already have an acceptable home-made sour cream.