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Ingredients
Egg Salad with Chives
Hard boil the eggs (usually takes between 8-10 minutes). Remove from the boiling water, and place in an ice water bath. Peel the eggs. Rinse the herbs, pat dry, and finely chop. Rinse, trim, and thinly slice the scallions.
Halve the eggs, and remove the yolks. Mash the yolks with a fork and mix with the herbs and scallions. Season to taste with salt and pepper. Gradually incorporate the cream and the yogurt. Chop the egg whites, then add the the yolk mixture with the mustard and stir until combined. Chill the egg salad for one hour before serving.
Healthy, because
The chives score points with sulphur substances, which on the one hand are responsible for the slight pungency and on the other hand have an antibacterial and germicidal effect. An optimal support for our immune system. The eggs in the salad bring iron and zinc, the latter is important for strong nails and beautiful skin.
Even smarter
Delicious with an Easter brunch or at a party buffet. By the way, the egg salad with chives is ideal for a low-carb diet. It goes well with a slice of our hearty egg white bread.