Hard-boiled eggs chopped and folded with mayonnaise, Dijon mustard and chives; for toast or sandwiches. Serves 4.
for boiling2,500ml
large, straight from the fridge6piece
4tbsp
1tsp
5g
0.25tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,500ml | for boiling | — | |
| 2 | | 6piece | large, straight from the fridge | — | |
| 3 | | 4tbsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 5g | — | — | |
| 6 | | 0.25tsp | — | — | |
| 7 | | 1pinch | — | — |
Pour the water into the medium saucepan.
Water · 1,500 ml
Bring to the boil.
Lower the eggs into the water on the spoon.
Egg · 6 piece
Boil for 10 minutes, until the yolks are firm all the way through.
Lift the eggs into the mixing bowl with the slotted spoon.
Cover them with cold water from the tap.
Water · 1,000 mlLeave for 10 minutes, until cold.
Lift the eggs onto the chopping board.
Tap each egg all over on the board and peel off the shell by hand.
Chop the eggs roughly.
Add the mayonnaise.
Mayonnaise · 4 tbsp
Add the mustard.
Dijon mustard · 1 tspLay the chives on the board.
Chives · 5 gAdd the salt.
Salt · 0.25 tspAdd a pinch of pepper, fold everything together gently and serve straight away, on toast or in sandwiches. Keep any left over covered in the fridge for up to 3 days.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,500 ml | | Pour the water into the medium saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil.⏱ 8 minResultBoiling water |
| 3 | 6 piece | | Lower the eggs into the water on the spoon.⏱ 30sResultBoiling water and egg |
| 4 | — | | Boil for 10 minutes, until the yolks are firm all the way through.⏱ 10 minResultHard-boiled eggs |
| 5 | Hard-boiled eggsstep 4 | | Lift the eggs into the mixing bowl with the slotted spoon.⏱ 20sResultHard-boiled eggs |
| 6 | 1,000 ml | | Cover them with cold water from the tap.⏱ 15sResultEggs in cold water |
| 7 | — | | Leave for 10 minutes, until cold.⏱ 10 minResultCooled eggs |
| 8 | — | | Lift the eggs onto the chopping board.⏱ 15sResultCooled eggs |
| 9 | — | | Tap each egg all over on the board and peel off the shell by hand.⏱ 2 minResultPeeled hard-boiled eggs |
| 10 | — | | Chop the eggs roughly.⏱ 1 minResultChopped eggs |
| 11 | Chopped eggsstep 10 | | Put the eggs in the serving bowl.⏱ 10sResultChopped eggs |
| 12 | 4 tbsp | | Add the mayonnaise.⏱ 10sResultEggs and mayonnaise |
| 13 | 1 tsp | | Add the mustard.⏱ 5sResultEggs, mayonnaise and mustard |
| 14 | 5 g | | Lay the chives on the board.⏱ 5sResultChives |
| 15 | Chivesstep 14 | | Chop them finely.⏱ 30sResultSnipped chives |
| 16 | Snipped chivesstep 15 | | Add the chives.⏱ 10sResultEgg salad with chives |
| 17 | 0.25 tsp | | Add the salt.⏱ 5sResultSalted egg salad |
| 18 | 1 pinch | | Add a pinch of pepper, fold everything together gently and serve straight away, on toast or in sandwiches. Keep any left over covered in the fridge for up to 3 days.⏱ 20sResultEgg Salad |
| Total Time | 37 min | ||
| Nutrient | Per serving |
|---|---|
| 211kcal | |
| 10g | |
| 18g | |
| 4g | |
| 0.8g | |
| 0.4g | |
| 0.1g | |
| 419mg |
Hard-boiled eggs chopped and folded with mayonnaise, Dijon mustard and chives; for toast or sandwiches. Serves 4.
What you’ll doYou will hard-boil eggs, cool and peel them, chop them roughly and fold them with mayonnaise, Dijon mustard, chives and seasoning.
