Ingredients:
2 to 3 tablespoons of sour cream
0.5 tsp mustard
1 tablespoon of vinegar
1 bunch of radishes
6 eggs
2 to 3 tablespoons mayonnaise
1 pinch of salt
1 pinch of pepper (freshly ground)
preparation:
1. Here’s how it works: For the classic egg salad, first cook the hard-boiled eggs in a pot of water for about 10 minutes.
2. Then remove from pan and soak in cold water, peel and cut into small pieces.
3. Now mix the mayonnaise with salt, pepper, vinegar and sour cream in a bowl. Then add the eggs and leave in the refrigerator for three hours.
4. After maceration in the refrigerator, season the salad again with salt, pepper and possibly a little mustard.