Cilantro pesto egg salad

It’s Cebit time here in Hannover and the city is full of lovely people.

The sun is shining, I bought many cheap cute props for my pictures and I stopped working.

Today I had breakfast with a German Quark Cheesecake and a German Meringue Cake called Kirsch Baiser Torte and hot coconut chocolate…I weight two kilos more now but it really doesn’t matter for the moment…

Tonight I’m going to eat mexican food and sleep until ten a.m.

Two days ago I ate bavarian food for lunch and for dinner.

Everything is perfect.

And the day I took this picture was sunny too and I really can see the differences between this one and the others fake lighted with lightroom.

In a month I’m going to see as much sun as I want.

Yuppy.

Cilantro pesto egg salad

Ingredients:

-6 boiled eggs

Mayonnaise:

-1 egg

-1 yolk

-3 tsp vinegar

-1 tsp honey

-3 tsp mustard

-150 ml vegetable oil

Pesto:

-70 g cilantro

-2 tbsp pinenuts

-2 tbsp parmesan cheese

-1 small garlic clove

-salt

-2 tbsp extra virgin olive oil

-red bell peppers chopped

Roughly chop the boiled eggs.

With the egg, the yolk, the vegetable oil, honey, mustard and vinegar make a mayo as explained here.

Put the other ingredients except bell peppers in a food processor and blend until you have a nice smooth and creamy pesto.

To make the salad I mixed the chopped eggs with all the pesto and half of the mayo, but you can add as pesto or as mayo as you want.

Spread your egg salad on a big wholemeal slice of bread, sprinkle with extra salt, add chopped red bell peppers and enjoy with red wine. Gnam.