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Egg salad made from leftover Easter eggs

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Ingredients for 1 servings:

  • 10 eggs, hard-boiled
  • 200 g cream
  • 2 tbsp chives
  • 2 tsp mustard
  • salt and pepper
  • Maggi

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Quarter the eggs – this works best if you place a shelled egg in the palm of your hand, smash it firmly with a knife, and split it in half. Then, using a teaspoon, lift the egg half out of the shell and split it again. Whisk together the cream, mustard, salt, pepper, and Maggi, add to the quartered eggs, fold in the chives, and season to taste. Egg salad made with leftover Easter eggs is a particularly good option at Easter.

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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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