Eggesalat

In connection with the fact that there were eggs left after lunch at work many years ago, I found that I should find a way to use them up. Egg salad is a spread that most people like.

4 boiled, cold diced eggs

1 bag of mayonnaise

1 tablespoon Dijon mustard, or 2 tablespoons of a milder type

4 spring onions in strips

Salt and pepper

Stir everything together and season with salt and pepper. Eaten with a slice of bread underneath and goes well with it. e.g. smoked salmon.

 

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