In London, I discovered the egg salad that the English are used to eating in sandwiches. It’s a salad that I love; it’s spicier than our traditional egg-mayo, thanks to the addition of green onions and mustard. I also add a little finely chopped shallot, and it’s always devoured in moments, even by the kids. You can enjoy it on bread, Halla, or as an appetizer on a shuttle.
- 7 hard-boiled eggs
- 1 large shallot, finely chopped
- 6 sprigs fresh chives, chopped (about 2 tbsp.)
- 3 tbsp. mayonnaise
- 1/2 tbsp. mustard
- juice of 1/2 lemon
- Place 7 eggs in a pan of lightly salted water. Bring to a boil and cook for about 10 minutes. Rinse under cold water so that they cool and peel more easily. Chop a shallot into small cubes. Chop the chives.
- Cut the eggs into small pieces.
- In a bowl, mix the mayonnaise, mustard, lemon, salt, and pepper, add the shallot and chives.
- Egg salad with chives and shallots4. Add the eggs and mix gently so that they do not get too crushed. Set aside until ready to serve.
Tips and variations
- Adding a little salt to the cooking water of the eggs makes it easier to remove the shells.
- If you don’t have chives, you can replace them with dill, which is also delicious.
- You can use the potato masher to make small pieces of eggs.