Light and rich in proteins and flavors, this egg salad is simple to make and yet capable of perking up your lunch or dinner table. Thanks to the cold pressed watercress oil, it tastes truly unique!
Bring 1,5 l water to a boil. When it is boiling, add the eggs and boil them for 10 minutes. When they are done, cool and peel them, and then cut them into quarters.
Place the pear balsamic vinegar in a small, closeable jar and then add the salt, allowing time for the salt crystals to dissolve.
Add the watercress oil and the pepper. Close the jar and shake its contents thoroughly to help the ingredients mingle.
Mix into the dressing the finely chopped parsley, the plain yoghurt and finally, with care, the egg quarters.
Serve it well chilled, with fresh ruccola and roasted sunflower seeds.