Egg Salad

This egg salad is best prepared with meat from the remnants of roast pork, because it tastes so very juicy. Alternatively, you can use pork roast meats, but the tastes usually somewhat dry. In a small saucepan boil water bubbling. Eggs on the underside with a puncture Eierpikser, place on a spoon and gently slide into the water to cool. Reduce the temperature to medium and boil hard eggs in 10 minutes.


The water then drain and place the eggs in cold water for rapid cooling. Meanwhile, prepare the salad creamy sauce for the egg salad. Mayonnaise in a bowl and add yogurt and stir until smooth with a whisk. The salad dressing, mustard and pepper from the mill. Salt is not necessary because the mustard already spicy enough. The pork roast cut into bite-size strips, as previously seen in the picture, and mix with the salad dressing. Asparagus sections pour into a colander and drain well. Peel the eggs and the egg slicer first cut into slices.

A few slices for decoration aside. The remaining slices crosswise into place once the egg cutter, cut into cubes and add to the salad dressing. Add asparagus and gently fold into the egg salad. The best egg salad can stand briefly, with egg slices and fresh herbs decorate as desired. Serve with fresh baguette or white bread.


¤ 3 Eggs
¤ 1 tbsp Mayonnaise
¤ 150 g Yogurt
¤ 1 tsp Mustard
¤ Freshly ground pepper
¤ 200 g Roast pork
¤ 250 g Asparagus sections

2 servings – 506 calories per serving, 10 mins Prep – 30 mins Total