John Myers
Ingredients for 4 servings:
- 5 eggs
- 1 pinch(s) of salt and pepper
- 1 pinch(s) paprika powder
- 4 pinches of mustard
- 1 tbsp ketchup
- 2 tbsp mayonnaise
- some condensed milk or milk
- 1 tsp, heaped sugar
- n. B. herbs
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
made easy and quick
For a medium-sized bowl of egg salad you will need about 5 eggs. First, hard-boil the eggs. Add the eggs to the water and when it is boiling, let them boil for another 5 minutes. After 5 minutes, drain the hot water. Add cold water to the pot to shock the eggs. After 1-2 minutes, the eggs can be peeled. Halve the eggs lengthwise (from thick at the bottom to tapered at the top). Cut each half crosswise into exactly equal-sized pieces. Place the sliced eggs in a bowl. Add the paprika, mustard, ketchup, mayonnaise and sugar and season with salt and pepper. Finally, add a little condensed milk for consistency. Regular milk will probably work too. If you like, you can spice up the egg salad a bit with chives, parsley or whatever you prefer.
Facebook Comments