Summary

Ingredients

• 7 egg (s), hard-boiled
• 1 bell pepper (s)
• 1 apple
• 1 large onion (s)
• 2 cucumber (s)
• 0.5 ½ bunch parsley, frizzy
• salt

For the sauce: (mustard mayonnaise)

• 2 egg yolks
• salt and pepper
• 3 tablespoon mustard, medium hot
• 2 tablespoon vinegar
• 250 ml oil

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Instructions

1. Dice the eggs, peppers, onions, pickles and the apple. Put everything in a bowl. Either chop the parsley finely or cut it very finely. Mix everything, pour some salt over it and let it steep.
2. In the meantime, prepare the mustard mayonnaise. To do this, stir the egg yolks with a little salt and pepper, 2-3 tablespoons of medium-hot mustard and vinegar until creamy. Then gradually stir in the oil. Always stir well in between so that the mixture becomes firmer. Let them stand in the refrigerator for about 1 hour.
3. Stir the mayonnaise well again before consumption and stir into the egg salad. If you haven`t taken all of the parsley, you can still use the rest to decorate.