Egg Salad with Red Onion and Chives
When you're bored with breakfast, egg salad is a quick and easy option that everyone will love. It's perfect for spreading on toast or eating on its own.
preparation: 30 minutes
making: 10 minutes
total: 40 minutes
servings: 4 servings
nutrition: 282 calories per serving
- 4 eggs
- 1 small red onion
- 50g of grated mozzarella cheese alternative
- 100ml mayonnaise
- pinch of chive chopped into small pieces
- black pepper
- ground sweet paprika
Put the eggs into a small pan with cold water.
Cover the pan and bring it to a boil. Remove the lid and turn the heat down so the surface barely shivers. Cook for 8-10 minutes.
Drain and cool the eggs under running cold water (or in a large bowl of cold water).
Peel the eggs and grate them on a large-mesh grater.
Chop the red onion and chives into small pieces and put them into a bowl together with grated eggs. Leave a bit of onion and chives for sprinkling on the end.
Add grated mozzarella cheese and mayonnaise.
Using a spoon mix combine all together.
Add a pinch of salt, pepper and sweet paprika and mix.
Put into a separate bowl and sprinkle with onion and chives.
Serve with buttered toasts.
Keep leftovers in the fridge for a maximum of three days.