Place the eggs in a saucepan. Use a pan large enough for the eggs to sit in a single layer. Pour cold water over the eggs until they are fully covered, with about 2β3 cm of water above them. Set the pan over medium-high heat. Bring the water to a boil. Let the eggs simmer gently for 9β10 minutes (for hard-boiled eggs). Once cooked, drain the hot water. Rinse the eggs under cold running water. Let them cool completely. Peel the eggs and chop them into small pieces.
Egg salad
π₯ Egg Salad β creamy, flavorful, and ready in minutes, perfect for quick snacks or delicious sandwiches!π Nutritional Benefits: Eggs are an excellent source of complete proteins, healthy fats, and essential vitamins like B12 and D.π‘ Quick Tip: Replace part of the mayo with yogurt for a lighter,β¦
Ingredients
- 6 eggs β boiled, peeled
- 1 L water
- 200 g celery stalks
- 100 g plain yogurt
- 200 g beetroot β roasted and peeled
- 140 g radishes
- 100 g baby spinach
- 6 seeded wholemeal bread
- 20 g baby pickled capers
- 20 g Dijon mustard
- 20 g mayonnaise
- 20 ml olive oil
- salt β to taste
- pepper β to taste
- spring onion β finely chopped, for garnish
Instructions
0
1
Cut the celery stalks into small pieces.
2
Place the boiled and chopped eggs in a large bowl. Add the yogurt, mayonnaise, mustard, oil, pepper, and capers. Mix everything well with a spoon or spatula until smooth and well combined.
3
Place the cooked and peeled beetroot together with the washed and trimmed radishes in a bowl or on a cutting board. Sprinkle with salt to taste. Finely chop everything with a sharp knife or, for speed, use a food processor and pulse for 2β3 seconds until you reach the desired texture.
4
Place a layer of spinach on the toasted bread, followed by the beet and radish mixture, then the egg mixture. Sprinkle with finely chopped green onion and season with salt and pepper.