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.

Serves 6


  • 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


  1. 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.
  2. Cut the eggs into small pieces.
  3. In a bowl, mix the mayonnaise, mustard, lemon, salt, and pepper, add the shallot and chives.
  4. 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.

1 Comment

  1. Carolyn Okeefe

    Love all your recipes.

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