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Snap Peas and Soft Boiled Egg Salad
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cookpad.japanSnap Peas and Soft Boiled Egg Salad
I saw this recipe with grainy mustard, but since I had a brand new package of S&B brand's horseradish at home, I used that instead.
It only had aroma of the horseradish and was not spicy at all.
It's a refreshing flavor that matches the season.
Ingredient
1 tbsp
Mayonnaise-based dressing
3 tbsp
Mayonnaise
2 tsp
Horseradish paste
1 tbsp
Vinegar
1 tbsp
Toasted sesame seeds
Cooking instructions
* Step 1
Remove the fibrous parts off the sugar snap peas and boil them (add to the boiling water and cook 1 minute after it reaches a boil again). Add the eggs to a pot of water, turn on the heat, bring to a boil and cook for 7 minutes. Peel, then allow to cool.
* Step 2
Slice the coarsely ground sausages diagonally (3-4 mm thick) and boil (or stir-fry), and let them cool.
* Step 3
Crumble the soft-boiled eggs (break into about 8 pieces per egg).
* Step 4
In a bowl, combine all the ingredients for the dressing.
* Step 5
Add the snap peas, sausage, and eggs with the ingredients and mix well.
* Step 6
It tastes good when it is still a little warm, just like eating warm simmered vegetables.
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