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Egg salad with tomatoes

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Ingredients for 4 servings:

  • 8 eggs, hard boiled
  • 3 m.-large tomato(s)
  • 1 small onion(s)
  • ½ jar mayonnaise
  • some parsley
  • salt and pepper

Instructions

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

Let the eggs cool, then peel and slice them. Dice the tomato. Finely dice the onion. Tear or chop the parsley (to taste). Place everything in a bowl. Add the mayonnaise. You may not need half the jar. Just be careful to keep it from becoming a mush, but rather a salad-like texture. Season to taste with salt and pepper. Let it sit in the refrigerator for about 20 minutes. Serve with toast, for example.

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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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