Saturday, March 16, 2013

Egg salad

Egg Salad


  • 8 soft-boiled (or if desired slightly firmer eggs), let boil for 2-3 minutes, peeled and chopped
  • Salt to taste (optional: pinch of nutmeg, and a pinch of pepper)
  • 1 tablespoon of home-made mayo (see recipe)
  • 1 tablespoon of double cream
  • Chopped celery stick
  • Chopped chives
  • chopped dill (one small sprig)


  • Put the peeled, chopped, boiled eggs into a bowl
  • Add all the other ingredients and mix

Tastes good by itself, or can be eaten wrapped in a leaf, or as a topping.

No comments:

Post a Comment