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Crunchy vegetable salad, chive deviled eggs |

Vegetables and Fruits

A creamy and crunchy blanched vegetable salad served with home-made mayonnaise deviled eggs.

Note

This kind of dish loves variety; feel free to put any vegetables that you like.

Ingredients

Recipe for 4 servings

Vegetables

150 Gr

Carrot

150 Gr

Potatoes

150 Gr

Frozen sweet peas

150 Gr

Turnip

150 Gr

Green beans

4 Sprig(s)

Parsley

2 Sprig(s)

Tarragon

Eggs

4 Unit(s)

Egg

1 Tbsp

White vinegar

10 Sprig(s)

Chives

Mayonnaise

1 Unit(s)

Egg yolk

15 Ml

Lemon juice

125 Ml

Vegetable oil

15 Ml

Dijon mustard

Preparation time: 45 min

Preparation

Clean, peel and cut all of the vegetables into cubes (about the size of a pea).

Cook the carrot and turnips together in salted water. Add the peas and beans when there is approximately 3 minutes left of cooking time. Cook the potatoes in a separate pot.

Finely chop the parsley.

Boil the eggs in water with vinegar for 10 minutes, then cool down.
Mayonnaise

In a mixing bowl, whip together the egg yolks and mustard. Slowly incorporate the vegetable oil while constantly whisking until you reach a creamy, rich texture. Add the lemon juice and season to finish.
Seasoning

Put all of the blanched and cooled down vegetables together in a large mixing bowl. Add the mayonnaise and season to taste.

Peel the eggs and cut them in half. Remove the yolks making sure not to break the whites. Mix the yolks with chives, mayonnaise and season to taste, then stuff the mix back into the egg whites.