Nicole's egg salad

Ingredients for 4 servings:

• 7 eggs
• 7 tbsp rapeseed oil or sunflower oil
• 7 pinches of mustard, mild
• 7 dashes lemon juice
• ½ bunch chives
• 1 bell pepper(s), red
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

without mayonnaise

Boil the eggs hard. Let cool. Meanwhile, combine the oil (not olive oil!), mustard, lemon juice, and a pinch of salt in a bowl and whisk until smooth. Peel, deseed, and finely dice the bell pepper. Finely slice the chives. Peel and dice the cooled eggs, then stir into the oil mixture. Add the diced bell pepper and chives and fold in. Season with salt again, if desired. Note: Since this recipe doesn’t call for raw egg yolk, this egg salad can be refrigerated for a few days.