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My Egg Salad

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My Egg Salad

The perfect my egg salad recipe with a picture and simple step-by-step instructions.

  • 3 Hard-Boiled eggs
  • 1 tsp Mustard medium hot
  • 1 tsp Chopped capers
  • 2 tbsp Mayonnaise
  • 0,25 bunch Chives fresh
  • Salt and pepper
  • Yogurt / milk / condensed milk
  1. Boil the eggs hard, peel them and cut them into cubes in the egg cutter (first lengthways then crossways).
  2. Mix with mustard, capers and mayonnaise (homemade). Season everything to taste with salt and pepper mill.
  3. Cut the fresh chives into fine rolls and fold them in at the end.
  4. If the salad is too thick, thin it with yogurt or something similar.
  5. A quick side dish that is often eaten with bread.
Dinner
European
my egg salad

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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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