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Egg salad

This egg salad goes well with a salad or on bread. It was part of the picnic I prepared for a friend

Egg salad

Ingredients (makes about 650 g)

  • 10 large eggs
  • 4 tbsp mayonnaise
  • salt
  • pepper


  • Pour 2 cm water in a large pot and bring it to the boil.
  • Meanwhile heat a litre water in the kettle.
  • Add the hot water from the kettle to the pot.
  • Put the eggs in the water and bring it to the boil.
  • Put the lid on the pot and turn off the heat.
  • Cook the eggs for 10 minutes.
  • Spoon the eggs in cold water and leave to cool.
  • When the eggs are cold, get out your food processor.
  • Tip the eggs, mayo, salt and pepper to taste into the machine and blend until smooth.
  • Transfer the egg salad to an airtight container or serve immediately.



One comment on “Egg salad

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