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
Hard-cook the eggs
- Place the eggs in cold water and bring to a boil.
- Simmer 9–10 minutes for hard-cooked yolks.
- Cool in cold water, then peel and chop.
Prep the mix-ins
- Finely dice the onion and snip the chives.
Combine and chill
- Mix the eggs with yoghurt, mustard, onion, salt, pepper and chives.
- Chill 15 minutes before serving; taste and adjust seasoning.
Serving
Use as a sandwich filling or with crackers.
Storage
Refrigerate up to 2 days.