Egg salad needs the eggs boiled hard; a runny yolk makes the salad sloppy. Eleven minutes is the right time. When you crush them, do not take them all the way to a puree either, as pieces should remain.
Ingredients
For the salad
For the sauce
Method
-
Boil the eggs
Boil for 11 minutes, put into iced water and peel.
-
Crush them
Crush roughly with a fork; do not take them to a puree, as pieces should remain.
-
Make the dressing
Whisk the mayonnaise, strained yoghurt, mustard, lemon juice, salt and black pepper.
-
Mix
Fold the crushed eggs, spring onion, pickles and parsley into the dressing.
-
Chill
Leave in the fridge for 20 minutes and serve with chilli flakes.
Tips
- Boil the eggs hard; a runny yolk makes the salad sloppy.
- Do not crush them completely, as leaving pieces improves the texture noticeably.
- Drain the pickles, as wet ones make the dressing run.
Nutrition
185
kcal
11 g
Protein
14 g
Fat
3 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.