If you have any boiled eggs left from the Easter celebrations make this delicious egg salad. Very few ingredients, very easy and quick to make and undoubtedly the best filling for your sandwiches.
Hands on: 20 minutes
7 eggs (boiled and diced)
4 tbsps caper (finely chopped)
7 tbsps pickles (diced)
4 tbsps spring onions (finely chopped)
8 tbsps carrot (grated)
2 tbsps mustard (Dijon)
200gr (7,0 oz) mayonnaise
7 tbsps olive oil
2 tbsps parsley (finely chopped)
How to do it
Mix everything together and season with salt according to taste.
Ready to serve, or keep it in your refrigerator to serve later on.
You can substitute mayonnaise with Greek Yogurt.
Egg salad can last for 3 to 5 days in the refrigerator.
Egg salad should be discarded if left out for more than 2 hours at room temperature.