Eggesalat - Norwegian egg salad
Eggesalat is a popular dish in Norway, which can be described as an egg salad. It is a simple yet versatile dish, perfect for breakfast, lunch, or dinner. Eggesalat is creamy, mild in taste, and often served as an accompaniment to bread or crackers.
Preparation: 45 min
Easy
Preparation: 45 min
Easy
Ingredients:
- 500 g water
- 1 g ground black pepper
- 40 g red onion
- 3 g salt
- 5 g lemon juice
- 480 g chicken eggs, whole
- 20 g Cream, 18% fat
- 20 g mustard
- 5 g Dill
- 250 g sunflower oil
- 5 g parsley leaves
Method of cooking:
- Add 500 grams of water to the bowl. Place the basket with 7 eggs into the bowl. Cook for 15 minutes at 140°C. Carefully remove the basket with the eggs and shock the eggs in cold water. Peel the eggs and leave to cool.
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