Egg Salad

I have a bunch of organic eggs sitting on the counter top. They should have gone into some sweet stuff last weekend, but I had no time to prepare that.

Sourdough rye bread is a good base for a creamy salad and I checked the fresh stuff still available in the veggie drawer of my fridge.

Some celery stalks still in mint condition. A small can of sweet corn and an everlasting package of Turkish Kaymak. Not lasting much longer, it was short before reaching the expiration date.

Recipe:
5 eggs
2 stalks celery
1 small can sweet corn
3 tbsp Kaymak
1 tbsp double cream
1 tbsp water
2 tsp Dijon mustard
1 tbsp rose coloured balsamic vinegar
1 pinch of Baharat
1 pinch of smoked paprika
Salt and pepper
1 pinch dried salad herbs

Cook the eggs medium firm, cool down and chop
Cut the celery into very fine dice
Drain the sweet corn
Make the dressing