Red Pepper and Hard-Boiled Egg Salad
A delightful dish to enjoy as an appetizer, a starter, or as a side, served with beautiful slices of toasted bread.
A delightful dish to enjoy as an appetizer, a starter, or as a side, served with beautiful slices of toasted bread.
Ingredients
-
Bell Pepper
500 g -
Garlic
1 clove -
Olive Oil
2 tbsp -
Eggs
6 units -
Saffron Stamen
1 tsp
Preparation
- 1Sauté the Peppers with Garlic
Sauté 500g of sliced roasted red peppers in a drizzle of olive oil with a bit of garlic over low heat.
- 2Cooking
In boiling water, add 6 eggs and cook for 10 to 12 minutes. Once cooked, peel the hard-boiled eggs and cut them into pieces. Add them to the pan with the peppers.
- Finishing Touches
Stir and simmer for 5 minutes over low heat. Let cool slightly, then drizzle olive oil and sprinkle saffron strands on top.
