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

cuisine: American


  • 4 eggs
  • 1 small red onion
  • 50g of grated mozzarella cheese alternative
  • 100ml mayonnaise
  • pinch of chive chopped into small pieces
  • salt
  • 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.