Egg Salad

Method

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1. Lower the eggs into boiling water and cook 9 minutes.

   Mark done

2. Drain and cool under cold running water for 3 minutes.

   Mark done Start 3 min timer

3. Peel and chop by hand into rough pieces — not a fine mash.

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4. Mix the mayonnaise, mustard, lemon juice, salt and pepper in a bowl.

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5. Fold in the chopped egg, celery, chives and spring onions.

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6. Taste and correct the salt and lemon.

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7. Chill 15 minutes.

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8. Spread thickly on bread and dust with the paprika.

   Mark done

Chef’s Tips

• Chop, never mash.
• Nine minutes for a yellow yolk, not a grey one.
• Cool them properly or the shells will not come off cleanly.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Soft white bread
• Watercress
• A cup of tea

Storage & Reheating

Keeps 2 days refrigerated, covered. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.