Egg salad from scratch with its own mayonnaise recipe which the adults love but peeling all the eggs is a nightmare.
Egg Salad
| Breakfast And Lunch | Salads And Soups | Low Carb | Paleo | Dairy Eggs And Mushrooms |
Ingredients
- 8 x eggs
- 120 ml extra light olive oil
- ½ egg
- 1 ½ tsp Dijon mustard
- ½ tsp white vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp sweet paprika
- ¼ tsp dried dill
Instructions
Method
- Step 1
- Place the eggs in a pan and cover them with water before placing the pan on the hob.
- Turn the hob up to the highest heat.
- When the water starts boiling, set a timer for 6 mins.
- After 6 mins, remove from the hob.
- Cover the eggs with cold water; if it gets warm, refresh the cold water.
- Step 2
- While the eggs are cooling, make the mayonnaise.
- Place the olive oil and ½ egg into a bowl.
- Using a handheld blender, whisk the two together until creamy.
- Add the Dijon mustard, white vinegar, salt, black pepper, sweet paprika and dill and blend again.
- Step 3
- When the eggs are cold, peel the shells.
- Place the eggs into a medium-sized bowl and mash with a fork.
- Step 4
- Add the mayonnaise to the bowl and mix in with the eggs.
- Step 5
- Serve chilled.
Alex