Classic egg salad
This egg salad is a classic sandwich filling: creamy with mayonnaise, lightly tangy thanks to Dijon mustard, and fresh with a little lemon and chives.
Serves: approx. 4
Preparation: approx. 10 minutes
Cooking: approx. 10 minutes
Total time: approx. 20 minutes
Ingredients
- 6 eggs
- 4–5 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 2 tbsp chives, finely snipped
- ¼ tsp salt (to taste)
- black pepper
Preparation
- Bring a pan of water to the boil. Add the eggs and cook for 9–10 minutes (from the moment the water returns to a gentle boil).
- Drain and immediately cool the eggs under cold running water. Leave to cool for 5 minutes and peel them.
- Finely snip the chives.
Method
- Make the sauce
In a bowl, stir the mayonnaise with the mustard and lemon juice until smooth and season with salt and black pepper. - Chop the eggs
Roughly chop the eggs (or cut them smaller, as preferred). - Mix the egg salad
Fold the eggs and chives into the sauce and stir briefly and gently, so it stays creamy while keeping a bit of texture. - Taste and season
Taste and adjust if needed with extra pepper, a pinch of salt or a few drops of lemon. - Chill the egg salad
Preferably leave the egg salad covered in the fridge for 30 minutes.
Serving suggestion
Serve on fresh bread, toast or small toast rounds. Also suitable for brunch (for example with radishes or cucumber on the side).
Storing
Covered in the fridge, preferably use within 2 days.
