Here is a near-perfect egg salad, which makes a classic sandwich filling for a summer's lunch. Good with salad greens or when served in lettuce cups as an appetizer.
Cool the eggs rapidly after cooking, or a dark ring will form around the yolk. Peel the eggs in the cold water and the shells will slip off easily.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time7 min
Cooking Time - Text7
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Family Get-together
Five Ingredients or LessYes
Taste and Textureherby, savory
Type of Dishcanape/crostini, sandwich
- 4 tbsp mayonnaise
- 2 scallions, finely sliced
- 1 tbsp chopped chives
- 4 large eggs, hard boiled
- Salt and freshly ground black pepper
Mix the mayonnaise, scallions, and chives in a small bowl.
Peel and slice the eggs. Add to the mayonnaise. Using a fork, mash the eggs. Season with salt and pepper.
2008 Dorling Kindersley