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4 pre-baked rolls or one baguette
6 free-range organic eggs
bunch of chives
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon wine vinegar
sea salt & freshly ground black pepper
Optional:
½ teaspoon curry powder
mixed lettuce
Do you want to make something tasty but easy for lunch on the weekend or do you fancy a tasty snack on a lazy Sunday afternoon? Make this egg salad. You probably already have most of the ingredients in your pantry, so you don't have to leave the house. Simple but quick to make and very tasty!
How to make this egg salad
The preparation
Bake the rolls as stated on the packaging.
Allow the rolls to cool completely.
Wash the chives sprigs and let them drain.
Cut the chives into tiny pieces.
Boil the eggs for 8 minutes.
Let the eggs cool, and remove the shell.
Chop the eggs coarsely.
How you make the egg salad
Put the eggs into a large bowl.
Add the mayonnaise.
Grind sea salt and pepper over it.
Optionally add curry.
Then measure and add the wine vinegar.
Sprinkle with chives and fold it in.
Cut the rolls open and cover them with lettuce.
Spoon the egg salad onto the rolls.
Or serve the salad with sliced baguette.
Any which way, it tastes delicious!