in Recipes

Egg salad – quick and delicious

updated

Spread the love

Ingredients for 5 servings:

  • 5 eggs
  • 200 g salad mayonnaise, light
  • 1 tbsp vinegar or pickle water
  • n. B. Pickle(s), 1 – 2
  • 1 tsp parsley, chopped
  • 1 tbsp chives
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Eggs are a must in egg salad, of course. First, boil the eggs. Place the eggs in a pot of cold water and bring to a boil on the stove with the lid closed. Turn off the stove and let the eggs stand for 10 minutes, then place them in cold water until they have cooled. During this time, you can prepare the remaining ingredients. Finely chop the chives, parsley, and pickled gherkins. Once the eggs have cooled, remove their shells and chop them finely. Mix all of the ingredients with the salad mayonnaise. Season the salad with vinegar (or pickle water), pepper, and salt. Egg salad tastes particularly good as a spread on bread, rolls, and baguettes.

Facebook Comments

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.

Moist egg and tuna muffins

Stuffed zucchini from the oven