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Quick egg salad

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Ingredients for 4 servings:

  • 3 eggs
  • 2 tsp mustard
  • 5 stalks of chives
  • salt and pepper
  • 2 tbsp herb cream cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Boil the eggs for 10 minutes, then rinse and peel them, then let them cool. Place one egg in a food processor along with the mustard and herb cream cheese and puree. Dice the remaining two eggs using an egg slicer. Finely chop the chives and add them to the cream cheese, mustard, and egg mixture along with the diced eggs. Season to taste with salt and pepper.

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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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