Recipe

Herbed egg salad

Apr 29, 2014 2:00pm
  • 20 mins preparation
  • 6 mins cooking
  • Serves 6
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Ingredients

Herbed egg salad
  • 6 eggs
  • 1/4 cup (80g) light sour cream
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup chopped mixed herbs (dill, chives, parsley)
  • 4 green onions (shallots), finely chopped
  • 1 bunch asparagus, blanched, cut into 4 cm pieces
  • 3 stalks celery, finely sliced
  • 80 gram baby spinach leaves
  • 1 tablespoon capers
  • 2 teaspoon poppy seeds, toasted

Method

Herbed egg salad
  • 1
    Place eggs in a saucepan of boiling water and simmer for 6 minutes. Remove eggs from saucepan and transfer to a large bowl of iced water. Crack shells gently all over to prevent any further cooking and a dark edge forming around yolk.
  • 2
    To shell, lightly tap eggs on a board and roll briskly under your hand; or tap the shell lightly and peel a strip around centre of egg so two halves slip off. Cut eggs in half lengthways.
  • 3
    将酸奶油、蛋黄酱和2汤匙of herbs in a bowl. Season to taste. Add 1 finely chopped egg and toss gently.
  • 4
    Combine green onion, asparagus, celery and baby spinach in a serving bowl. Toss salad gently and top with remaining egg halves, cut sides up. Sprinkle with capers and poppy seeds and serve with herb dressing.

Notes

To ensure egg yolks remain centred during cooking, first bring a saucepan of water to the boil. Remove from the heat and add eggs one at a time, gently stirring with a metal spoon from side to side before returning to the heat to simmer according to the recipe.

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