🍽️ Classic Egg Salad

Name: Classic Egg Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 9 pcs.; Chives, fresh 20 g; Cellery stalks 200 g; Apples, red 200 g; Spring onions 3 pcs.; Lemons 1 pcs.; Mustard 1 tbsp.; Oil 80 ml; Yogurt, plain 100 g; Salt pinch; Pepper, black ground pinch

403 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

Eggs 9 pcs.
Chives, fresh 20 g
Cellery stalks 200 g
Apples, red 200 g
Spring onions 3 pcs.
Lemons 1 pcs.
Mustard 1 tbsp.
Oil 80 ml
Yogurt, plain 100 g
Salt pinch
Pepper, black ground pinch

Instructions

1. Attach the egg cooking insert into the mixing bowl and place 8 eggs inside.
2. Pour 500 milliliters of hot water into the bowl.
3. Cook the eggs without the measuring cup for 15 minutes at speed 1 and 120 degrees Celsius.
4. Remove the cooking insert using a spatula.
5. Shock the eggs immediately with cold water to make them easier to peel later.
6. Clean the mixing bowl thoroughly.
7. Wash the chives and shake them dry.
8. Wash the celery stalks, trim the ends, and cut them into rough chunks.
9. Wash the apple, cut it into quarters, and remove the core.
10. Wash the spring onions, shake them dry, and remove the root ends.
11. Halve the spring onions.
12. Halve the lemon and squeeze out the juice.
13. Place the chives into the clean mixing bowl.
14. Chop the chives for 6 seconds at speed 8.
15. Scrape down the sides of the bowl with a spatula.
16. Add the apple, celery stalks, and spring onions.
17. Chop the vegetables for 8 seconds at speed 6.
18. Transfer the mixed vegetable and fruit mixture into a large bowl.
19. Peel the hard-boiled eggs.
20. Place the peeled eggs into the mixing bowl.
21. Chop the eggs for 4 seconds at speed 4.
22. Transfer the egg chunks into the large bowl with the rest of the salad.
23. Place one raw egg, mustard, and 2 tablespoons of lemon juice into the mixing bowl.
24. Mix the ingredients for 2 minutes at speed 3.
25. Slowly pour the oil through the opening in the lid into the mixture.
26. Add the yogurt.
27. Mix everything for another 20 seconds at speed 3.
28. Season the dressing with salt, pepper, and a bit of lemon juice to taste.
29. Stir the dressing into the egg salad in the large bowl.
30. Plate the egg salad.
31. Serve the salad and enjoy your meal.

Nutrition per serving

kcal: 403
Protein: 14 g · Fett/Fat: 33 g · Carbs: 18 g