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Egg Salad with Herbs

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Egg Salad with Herbs

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

  • 10 piece Eggs from happy chickens
  • 250 g Thomy delicacy mayonnaise
  • 1 bunch Fresh dill
  • 1 bunch Chives fresh
  • 1 piece Small onion
  • 1 tsp Bautzen mustard
  • Ground pepper
  • Salt
  1. Boil 10 eggs for about 7 to 8 minutes
  2. In the meantime, finely chop the dill, chives and onion. Use the chopping knife to help out with dill.
  3. Eggs, while still warm, peel and chop with the egg cutter (crosswise) and place in a larger bowl.
  4. Add the chopped herbs, mayonnaise, mustard, salt and pepper. Mix everything with two forks. Fold in mayonnaise in portions. Add salt and pepper if necessary.
  5. The egg salad should pull through a bit, prepare it in the evening and eat it for breakfast.
Dinner
European
egg salad with herbs

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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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