Thursday, August 7, 2014

Egg salad

Simple and satisfying. Eggs are always an easy go to when I crave protein (and fat), and don't wish to bother with cooking meat or fish. This egg salad is tangy due to one of my favorite ingredients: Dijon mustard.

3 eggs
2 tbsp mayo
1 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp chopped scallions

Add eggs to a pot of cold water. Bring to a boil, cover and remove from heat (while still in the hot water). Allow to sit for 12 minutes. Cool eggs and peel them.

In a bowl mix all other ingredients. Then add the eggs and mash them with a fork into larger chunks. Serve at room temperature with toast (at least that is my preference).

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