The classic egg salad fits everywhere and tastes good for everyone. The recipe is easy to prepare.
This Is Needed For 3-4 Portions Of Egg Salad
10 eggs (size M)
Some cress or chives, chopped small
1 very fresh egg yolk
150 ml sunflower oil
1 tablespoon lemon juice
1 teaspoon medium hot mustard
Steps And Important Factors
First, boil the eggs for the salad in boiling water for about 8 – 10 minutes, chill off cold and allow to cool completely. In the meantime, prepare the mayonnaise for the egg salad. Place the egg yolks and mustard in a mixing bowl and stir with the whisk of the hand mixer. Then slowly add the oil until everything is combined to a smooth cream. Finally, stir in the lemon juice. Season with salt, pepper and possibly more lemon juice if you want it. After all, peel the cooled eggs, cut them into cubes and mix with the mayonnaise. Then add cress or finely chopped chives.
All ingredients for the egg salad should be at room temperature. Only in this way do they combine to form a homogeneous mass. In addition, you prevent the mayonnaise clots. The egg salad tastes even better when it pervades the fridge for at least 1 hour.