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🍽️ Fruity Vegetable Salad with Egg

536 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 2 tomatoes
• 1 small cucumber
• 1 small orange
• 1 apple
• 1 pear
• 100 g mayonnaise
• 150 g sour cream
• 200 g pineapple pieces (with a little juice from the jar)
• salt
• pepper (from the mill)
• 4 white bread slices

Instructions

1. 1. Bring water in a pot to a boil.
2. 2. Carefully place the eggs into the boiling water.
3. 3. Cook the eggs for 10 minutes until they are hard-boiled.
4. 4. Pour boiling water over the tomatoes briefly to loosen the skin.
5. 5. Rinse the tomatoes immediately with cold water to cool them down.
6. 6. Peel the skin off the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the inside of the tomatoes.
9. 9. Cut the tomatoes into wedges.
10. 10. Peel the cucumber.
11. 11. Cut the cucumber in half lengthwise.
12. 12. Remove the inside of the cucumber halves with a spoon.
13. 13. Peel the orange.
14. 14. Cut the orange into small cubes.
15. 15. Cut the cucumber into small cubes as well.
16. 16. Pour cold water over the boiled eggs to cool them down.
17. 17. Peel the eggs and remove the shell.
18. 18. Peel the apple.
19. 19. Peel the pear.
20. 20. Remove the core from the apple and the pear.
21. 21. Cut the apple into small pieces.
22. 22. Cut the pear into small pieces.
23. 23. Whisk the mayonnaise with the sour cream in a bowl.
24. 24. Add all the prepared ingredients to the bowl.
25. 25. Mix everything well.
26. 26. Take the hard-boiled eggs.
27. 27. Remove the yolks from the eggs.
28. 28. Crumble the yolks roughly on a plate.
29. 29. Season the salad with salt and pepper.
30. 30. Fill the salad into small bowls.
31. 31. Sprinkle the crumbled egg yolk pieces on top.
32. 32. Toast the white bread slices.
33. 33. Cut the toast slices into 1 cm wide strips.
34. 34. Insert the bread strips sideways into the bowls.

Nutrition per serving

• kcal: 536
• Protein: 11 g · Fett/Fat: 31 g · Carbs: 52 g