Easy Egg Salad

Easy Egg Salad

From side dish to sandwich...egg salads are always a hit.
 
6 large eggs

1/2 cup mayonnaise

2 to 3 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon sea salt

Freshly ground black pepper

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 teaspoon capers, optional


Hard boil the eggs according to this recipe. Peel and chop. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and several grinds of pepper.

Mix in the onions, then fold in the eggs, chives, dill, and capers, if using. Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste and serve.

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  • HEALTHY

    No oil and low pressure, steam cooking.

  • ECONOMICAL

    A 9kg gas bottle will cook up to 10 meals (2 basket size).

  • PORTABLE

    Use anywhere outdoors in well ventilated areas (except indoors – refer to instruction manual).

  • EASY

    Easy to use. Easy to clean. Easy to assemble.

  • CATERING

    Functions, events or having family & friends over. Cooks for 10 to 250 depending on cooker size.

  • SAFE

    Safe to handle. No permits required for local fire ban restrictions.