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Egg salad with chives

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Ingredients for 4 servings:

  • 8 eggs
  • 2 tbsp crème fraîche, reduced fat
  • 2 tbsp mayonnaise
  • 2 tbsp chives
  • Pepper from the mill
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Boil the eggs hard for about 10 minutes. Once cooled, peel the eggs and dice them (e.g., using an egg slicer – once lengthwise, then once widthwise). Place the diced eggs in a bowl. Top with the mayonnaise (I like salad mayonnaise with yogurt – it’s very light and delicious) and the crème fraîche. Season with salt and pepper and mix everything thoroughly. Finally, stir in the chives. This is especially good as a spread on bread or as a side dish to grilled food.

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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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