Snacks & salads

Egg and tomato salad

Preparation time: approx. 30 minutes

Per portion approx. 197 kcal / 827 kJ

12 g P, 13 g F, 8 g CH

Serves 4

500 g tomatoes

1 onion

bunch of chives

5 hardboiled eggs

juice of 1 lemon

3 tbsp sunflower oil




2 tbsp freshly chopped chervil to garnish

1 Wash the tomatoes and remove the stalks. Pour over boiling water, then skin, deseed and chop the flesh. Peel and chop the onion.

2 Wash and pat dry the chives, then slice into little rolls. Peel the eggs and cut into eighths. Combine 4 eggs in a bowl with the tomatoes, onion and chives.

3 Stir together the lemon juice, sunflower oil, mustard, salt and pepper and pour over the salad. Garnish with the remaining egg and the freshly chopped chervil, and serve.