Egg Salad

I love using fresh farm eggs if I am lucky enough to have some for this “salad” if you can call it a salad. My mum makes it for our family meals if we are having salads as a side and there is never any leftover at the end of the meal.

It is very simply just boiled eggs sliced and covered with a combination of an equal amount of mayonnaise and cream with salt and pepper. It is very simple but delicious none the less.

Creamy Egg Salad

Layers of sliced hard boiled eggs and a creamy dressing

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Salad

Ingredients Method

Ingredients

  

• 6 Eggs
• 2/3 Cup Mayonnaise
• 2/3 Cup Cream
• 2 Spring Onions, Sliced
• 1/3 Cup Parsley
• Pinch Salt
• Pinch Black Pepper

Method

 

1. Hard boil the eggs, I place the eggs in a saucepan and cover with cold water, bring to the boil and boil for 4-5 minutes then run cold water over the eggs for a few minutes to cool.
2. Combine the mayonnaise and cream.
3. Shell and slice the eggs and place half in a dish, sprinkle with salt and pepper spoon over half the dressing, sprinkle with spring onion and parsley.
   
4. Repeat the last step.
   
5. Refrigerate for 1 hour.