Egg Salad – Quick and Tasty
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 egg (s)
- 200 g salad mayonnaise, liht
- 1 tablespoon vinegar or pickle water the pickles
- 1 pickle (s) or 2
- 1 teaspoon parsley, chopped
- 1 tablespoon chives rolls
- salt and pepper
Print Recipe
Pin Recipe Instructions
- In an egg salad, of course, the eggs shouldn`t be missing. The first thing to do is to boil the eggs hard. To do this, put the eggs in a saucepan with cold water and bring them to a boil on the stove with the lid closed. After that, turn off the stove and let the eggs steep for 10 minutes, then put them in cold water until they have cooled down.
- During this time, the remaining ingredients can be prepared. To do this, chives, parsley and pickles are finely chopped.
- When the eggs have cooled, they are peeled off and finely chopped as well. All ingredients
- are mixed with the salad mayonnaise. The salad is then seasoned with vinegar (or cucumber water), pepper and salt.
- The egg salad tastes particularly good as a spread for bread, rolls and baguettes.
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