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Ingredients
8 - 10 eggs
6 - 8 spring onions (scallions) and/or 1 yellow or
white onion, very finely chopped, plus extra to
garnish
4 - 6 tbsp mayonnaise
Mild French wholegrain mustard, to taste (optional if
using mayonnaise) |
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1. |
Put the eggs
in a large pan and cover with cold water.
Bring the water to the boil and when it boils, reduce the
heat.
Simmer over a low heat for 10 minutes.
Hold the boiled eggs under cold running water (if too hot
to handle, place the eggs in a strainer and hold under the
running water). |
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2. |
When cool,
remove the shells from the eggs and discard.
Dry the eggs and chop coarsely.
Place the chopped eggs in a large bowl.
Add the onions, season generously with salt and black
pepper and mix well.
Add enough mayonnaise to bind the mixture together.
Stir in the mustard, if using, and chill before serving. |
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3. |
Serve
sprinkled with chopped parsley and onion rings on
crackers, on toast, or used as a sandwich or bagel
filling. |
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