I’ve always been a fan of egg salads – doesn’t matter if it’s in two slices of white bread, a fresh croissant or baguette.
It’s actually quite easy to make at home. Just boil two eggs, cut them into small pieces, add a bit of mayonnaise, mustard (optional), salt and pepper, mix well and your egg salad is ready.
The mustard flavour isn’t very strong in the salad, but you can skip it if you’re not keen on mustard.
I usually make this the night before, so I can quickly put together a nice breakfast the next morning!
Makes 2 sandwiches
1 tbsp mayonnaise
1 tsp Dijon mustard or other mustard
Pinch of Salt and pepper
Put the eggs in a small saucepan and cover with tap water. Place saucepan over high heat and bring to a boil, uncovered.
Remove the saucepan from the heat and let the eggs finish cooking, about 10-15 minutes.
Drain and cool under cold running water. Peel the eggs and cut them into small pieces.
Let them cool down completely in a bowl.
Add mayonnaise, mustard, salt and pepper, mix well.
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