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Crunchy vegetable salad, chive deviled eggs.

Appetizers, Vegetables and Fruits

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

Ingredients

Recipe for 4 persons

Vegetables

1 Unit(s)
Carrot
1 Unit(s)
Potatoes
0.50 Cup(s)
Frozen sweet peas
1 Unit(s)
Turnip
20 Unit(s)
Green beans
10 Leaf(ves)
Parsley

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
  • Salt and pepper
Crunchy vegetable salad, chive deviled eggs.

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.

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

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