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Egg salad

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Ingredients for 4 servings:

  • 10 eggs, boiled
  • 350 g mayonnaise
  • 250 ml water, warm
  • 1 tsp mustard
  • 1 shot of Maggi
  • ½ tsp vinegar
  • 1 ½ tsp aromatics
  • n. B. onion(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

Mix the warm water with the mayonnaise. Season with mustard, Maggi, vinegar, and flavorings. Add the eggs to the mayonnaise while still hot, stirring gently. Once cooled, refrigerate overnight (or for several hours), but no less, to allow the salad to marinate.

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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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