Turkish Egg Salad

Summary

Ingredients

• 5 egg (s)
• 1 medium onion (s)
• 0.5 ½ bunch curled parsley
• salt
• 3 tablespoon olive oil
• 3 tablespoon rapeseed oil

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Instructions

1. Boil eggs for 10 minutes, quench, peel and dice. Cut the onions into wafer-thin half rings and add to the eggs. Chop the parsley and add it as well. Salt the egg mixture and mix with the oils. If you like, you can add chilli flakes.
2. We eat it for breakfast. Tastes great with meatballs or cheese rolls.