Carlyn’s Egg Salad
- 7 eggs
- 300 g mayonnaise
- 4 small spring onions
- 1 stalk celery
- 1/2 bunch chives, chopped
- 2 tsp dijon mustard
- Salt and Pepper
Method
This is based on Carlyn’s yummy egg salad.
Place the eggs in a pot and cover with water. Bring to a gentle boil. Now lower the heat, and let sit for around seven minutes. Cool under cold water. If you crack them first and let them sit in the cold water they are easier to peal after. Take an egg slicer and slice each egg first on one side and then the other. Makes nice small squares. Add the mayonnaise, mustard.
Stir in the celery and chives. Taste, and adjust the seasoning – with salt and pepper.
