top of page

Egg salad

About the recipe

After a late night snack craving, my son and I whipped up a delicious egg salad in just 12 minutes, perfect to enjoy with freshly toasted white bread. A simple, yet irresistible treat for any time of day.

Servings:

4 persons

Region:

-

Kitchen:

-

Working hours:

6 min

Total preparation:

12 min

Course/dish:

Snack & drinks

M, f, v or v

Veggie

Material:

Oven

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 6 eggs
  • 3 tbsp mayonnaise
  • salt and pepper to taste
  • 1 tbsp parsley (optional)
  • 1 tbsp mustard (optional)
  • juice of half a lime/lemon

Prep-work

No

Preparation

Hard boil the eggs.

While the eggs are cooking, you can chop the parsley (but it also works well without it) and toast the sandwiches.

Let the eggs cool in cold water.

If you can handle the eggs, peel them.

Cut the eggs into 2 parts and put the yolk in a bowl, keeping the egg white separate.

Beat the egg yolk with a fork.

Mix in the mayonnaise.

Add the parsley, the mustard if you like and also the salt and pepper to taste.

Mix everything well.

Cut the egg white into small pieces and add and stir the mass until it becomes a smooth whole. Throw in some lemon juice somewhere in between, and done.

Toasted bread, toast or slices of baguette and your warm freshly made egg salad, a tasty snack or with "drinks".

KPK

​

June 27, 2018

bottom of page