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Next, remove them from the pan, plunge them into cold water, peel them and cut them into small pieces.
Meanwhile, wash and clean the radishes and slice them very thinly.
Thoroughly mix the mayonnaise in a bowl with the salt, pepper, vinegar, radishes, and crème fraîche. Add the eggs and let it rest in the refrigerator for three hours.
Then, season the salad with salt, pepper, and, if desired, a little mustard.
The best salad in the world, the egg salad from the East German era, simple as pie and super tasty.
Ingredients
Continued on the next page.
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