Egg Salad without Mayonnaise
A light egg salad without mayonnaise will please anyone looking for a fresh, less fatty version of the classic. The creamy base is made from egg yolks whipped with sour cream, mustard and a drop of oil. Crunch comes from pickled cucumbers, red pepper, onion and peas, while boiled potatoes make it filling. Leave the finished salad to rest in a cool place.
Prep: 30 min
Cook: 30 min
Servings: 1
Energy: 1075 kcal per serving
Method
01.
Boil the eggs in boiling water for about 10 minutes until hard-boiled, then let them cool and peel them.
02.
Cook the potatoes in their skins until tender, then let them cool and peel them as well.
03.
Remove the yolks from four of the eggs; cut the remaining two eggs together with the egg whites and the peeled boiled potatoes into small cubes.
04.
Put the yolks in a tall container, add the sour cream, oil, mustard, salt, pepper and sugar, and blend everything until smooth with a stick blender.
05.
Add the finely chopped onion, pepper and cucumbers to the chopped eggs, stir in the peas and mix everything together.
06.
Season the prepared yolk cream to taste. It may seem thin, but that doesn't matter, the potatoes will soak it up nicely. Season the salad with pickle brine and leave it to rest in a cool place.
