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🍽️ Quick and tasty egg salad

290 kcal · 20 min · 4 servings

Ingredients

• 5 egg(s)
• 200 g salad mayonnaise (light)
• 1 tbsp vinegar (or pickle juice from the pickles)
• to taste pickle(s) (approx. 1 - 2)
• 1 tsp parsley, chopped
• 1 tbsp chive rings
• salt and pepper

Instructions

1. 1. Place the eggs in a pot.
2. 2. Cover them with cold water.
3. 3. Place the pot with the lid on the stove.
4. 4. Bring the water to a boil.
5. 5. Turn off the heat.
6. 6. Let the eggs sit in the hot liquid for ten minutes.
7. 7. Take the eggs out.
8. 8. Place them in cold water.
9. 9. Wait until the eggs have cooled down completely.
10. 10. Finely chop the chives.
11. 11. Finely chop the parsley.
12. 12. Finely chop the pickles.
13. 13. Peel the cooled eggs.
14. 14. Chop the eggs finely as well.
15. 15. Mix all ingredients with the salad mayonnaise.
16. 16. Season the salad with vinegar or the water from the pickle jar.
17. 17. Add pepper.
18. 18. Add salt.
19. 19. Use the egg salad as a spread for bread, rolls, or baguette.

Nutrition per serving

• kcal: 290
• Protein: 10 g · Fett/Fat: 25 g · Carbs: 5 g