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Egg salad with chives and peppers

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Ingredients for 4 servings:

  • 10 eggs
  • 1 onion(s)
  • 2 red bell peppers
  • 1 bunch of chives
  • olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Hard-boil the eggs and let them cool slightly. In the meantime, finely dice the onions and bell peppers and finely chop the chives. Peel the eggs and also cut them into slightly larger cubes. Mix all ingredients, season with olive oil (to taste) and a pinch of salt. Serve immediately (while still slightly warm) or cold. This goes well with fresh baguette or hearty country bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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