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🍽️ Creamy Jerusalem Artichoke and Egg Salad

237 kcal · 30 min · 4 servings

Creamy Jerusalem Artichoke and Egg Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Prepare a steamer or a pot with a steamer insert.
  2. 2. Place the Jerusalem artichoke tubers in the steamer and steam them until tender, which takes about 10 to 15 minutes.
  3. 3. Remove the Jerusalem artichokes from the steamer and let them cool down for a moment.
  4. 4. Peel the cooled Jerusalem artichokes and cut them into small cubes.
  5. 5. Cut the boiled eggs into small pieces.
  6. 6. Wash the bell pepper, remove the core and seeds, and chop it finely.
  7. 7. Peel the onion and chop it finely.
  8. 8. Add the Jerusalem artichokes, eggs, bell pepper, and onion to a large bowl.
  9. 9. Add the peas to the other ingredients in the bowl.
  10. 10. Season the vegetable mixture with salt and pepper to your liking.
  11. 11. Mix all the ingredients in the bowl thoroughly.
  12. 12. Place the bowl with the vegetable base in the refrigerator for now.
  13. 13. Take the boiled eggs (or use other boiled eggs) and mash them into a paste in a small bowl.
  14. 14. Add the lemon juice to the mashed eggs.
  15. 15. Add the mayonnaise to the egg mixture.
  16. 16. Add the sour cream to the sauce.
  17. 17. Stir the mustard into the sauce.
  18. 18. Mix the sauce ingredients vigorously until a creamy remoulade forms.
  19. 19. Taste the remoulade again and adjust the seasoning with salt and pepper if necessary.
  20. 20. Take the bowl with the vegetable base out of the refrigerator.
  21. 21. Pour the remoulade over the cold vegetables.
  22. 22. Gently toss the vegetables in the sauce to avoid crushing the softer ingredients.
  23. 23. Cut the chives into fine rings.
  24. 24. Sprinkle the finished salad with the chive rings.

Nutrition per serving