The best egg salad
- Preparation 20 min
- Cooking 12 min
- Servings 4
- Freezing I do not suggest
Nothing could be simpler and more satisfying than a good egg salad sandwich. Extra mayo, extra lettuce, extra happiness.
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Ingredients
- 6 eggs
- 1/4 cup MAG mayonnaise (the best)
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 celery stalk, thinly sliced
- 2 green onions, thinly sliced
Preparation
- Rinse the eggs under lukewarm water for 2 minutes, this will prevent them from cracking in the boiling water. Put the eggs in a pan filled with boiling water and cook the eggs for 12 minutes.
- Drain and put in a large bowl of water filled with ice-cold water for 10 minutes. Remove the shells, rinse under cold water and coarsely chop.
- In a large bowl, put the eggs, mayonnaise, lemon juice and Dijon mustard, then mash well with a fork until you obtain the desired texture.
- Add celery, green onions, season with salt and pepper generously and mix! Serve in a sandwich with your favourite bread.
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