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Jenny's quick egg salad

updated

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Ingredients for 4 servings:

  • 6 eggs
  • 250 g mayonnaise (choose a slightly thicker variety)
  • 1 can of mushrooms
  • salt and pepper
  • some milk

Instructions

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

Hard-boil the eggs, let them cool, and peel them. Drain the mushrooms and place them in a bowl. Add the mayonnaise and season with salt and pepper. Carefully fold in the cooled and chopped eggs. If the salad is too thick, you can thin it with a little milk or condensed milk. Let it sit for a while and season again if necessary.

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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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