Layered salad with eggs, iceberg, corn and beans

8 persons | 40 minutes

This layered salad tastes incredibly good and is a hit at every party! The salad with eggs, iceberg, corn, peppers, peas and beans can be prepared very well and has to stand for 24 hours.

Rating: Ø 5 ( 4 votes )
Layered salad with eggs
Layered salad with eggs

8 persons | 40 minutes

This layered salad tastes incredibly good and is a hit at every party! The salad with eggs, iceberg, corn, peppers, peas and beans can be prepared very well and has to stand for 24 hours.

Rating: Ø 5 ( 4 votes )

Ingredients

  • ½ iceberg lettuce
  • ½ can beans
  • 1 peppers
  • 50 g peas, frozen
  • 4 eggs
  • 1 can sweetcorn
  • 1 leek
  • 1 cup crème fraîche
  • tartar sauce, to taste
  • 200 g yoghurt , natural
  • 200 g cheese, grated

Instructions

  1. Boil eggs and cut into slices.
  2. Drain the corn and beans.
  3. Cut the iceberg lettuce into large squares and the leek into rings.
  4. Cut the peppers into pieces of any size.
  5. Mix the salad cream with crème fraîche, yoghurt and remoulade , season with salt and pepper.
  6. All layers are covered with salad cream.
  7. Layer the salad: the bottom layer starts with corn, then the beans, followed by eggs, peas, leeks, peppers and iceberg lettuce.
  8. The grated cheese on top Sprinkle.
  9. Place the layered salad in the fridge overnight.

Utensils

  • egg cooker
  • knife
  • cutting board
  • bowl
  • bowl
  • spoon
  • sieve