The Best Egg Salad Ever
Serves
4
Total Time
16mins
Calories
142
This egg salad is perfect for a picnic or lunch. Serve on toast with a green salad.
- Egg6room temperature
- Wateras needed
- Capers2 teaspoonsdrained, rinsed, chopped
- Fresh chives2 tablespoonschopped
- Fresh parsley1 tablespoonchopped
- Saltas needed
- Black pepperas needed
- Cayenne pepper1 pinch
- Mayonnaise95 g
Ingredients
- 1. Fill a clean saucepan with water
- 2. Heat until simmering
- 3. Add egg to the eggs
- 4. Cook - 10 min
- 5. Fill a clean large mixing bowl with ice water
- 6. Transfer eggs to large mixing bowl
- 7. Let cool
- 8. Peel
- 9. Chop
- 10. Add capers, fresh chives, fresh parsley, salt, black pepper, cayenne pepper and mayonnaise to a clean large mixing bowl
- 11. Mix together
- 12. Transfer eggs to large mixing bowl
- 13. Mix well
- 14. Season to taste
- 15. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
