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Egg and chive salad

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Ingredients for 4 servings:

  • 12 eggs, hard-boiled
  • 4 bunch chives
  • 1 onion(s), red
  • 1 clove(s) garlic
  • 5 tbsp vinegar
  • 5 tbsp rapeseed oil
  • Salt and pepper, black
  • 1 dashes Maggi
  • 2 tbsp mustard, medium hot

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

ideal after Easter when you have lots of boiled eggs

Peel and quarter the boiled and cooled eggs. Wash and dry the chives, and cut them into approximately 3 cm wide rolls. Place the eggs and chives in a bowl. Peel and finely chop the onion and garlic. Add them to the eggs and chives. Then, mix the vinegar, oil, salt, pepper, Maggi, and mustard to make a salad dressing. Pour this dressing over the ingredients and mix everything together. Let it sit for about 2 hours. Serve with fried potatoes or simply a slice of baguette. The salad is also great to eat the next day.

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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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