Egg Salad

This is an American style egg salad, however, I added a few ingredients to spice it up a little. What better little dish for the Easter time.


  • 7 hard boiled eggs - finely diced
  • 3 spring onions - finely diced
  • 1 small red shallot - finely diced
  • 1 pickle - finely diced
  • 1teaspoon fresh dill - chopped
  • 1/4 cup cubed smoked Black Forest Ham - diced
  • 1/2 cup mayonnaise
  • 1/4 cup spicy brown mustard
  • salt


    How to boil the eggs:
    Place the eggs in a pot and fill with cold water till they are covered about 1 inch. Cover the pot and bring to a boil. As soon as it starts boiling, turn the heat down. Don't keep boiling them on high heat as that results in a green, ugly ring around the egg yolk. However, I like to leave the eggs on low heat for a few minutes, then I turn the temperature off and let the eggs sit on the warm stove and in the hot water, covered, for 10-12minutes. Drain the eggs and fill the pot with cold water. This will make it easier to peel the eggs. 

    Prepare the salad:
    Peel and dice the hard boiled eggs and place in a bowl. Add the chopped spring onion, shallot, pickle, dill and ham to the bowl. To taste, add the mayonnaise, mustard and salt. Mix and refrigerate for a couple of hours.

    Serve on bread, bagels or croissants.

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