Salad
Egg Salad
SaladOrigin: United States
Chopped hard-cooked eggs with yoghurt, mustard and herbs.
Prep
15 min
Cook
12 min
Total time
27 min
Portions
4
Total weight
409 g
Per portion
102.3 g
Ingredients
Method
Cook eggs
- Place eggs in cold water; bring to a boil, then simmer 9–10 minutes for hard-cooked. Cool in cold water; peel and chop.
Mix
- Finely dice onion; snip chives. Mix eggs with yoghurt, mustard, onion, salt, pepper and chive.
- Chill 15 minutes before serving; adjust seasoning.
Serving
Use as a sandwich filling or with crackers.
Storage
Refrigerate up to 2 days.