The classic American egg salad is perfect for sandwiches, its can be spread on halves of tomato or lettuce. Fresh greens give a beautiful color and freshness. If you have any hard-boiled eggs, they can also be used. друзьями: 
Time: 35 мин.Difficulty: easy Quantity: 2 tbsp. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 large eggs
- 1/3 Art. mayonnaise
- 1 stalk of celery, finely chopped
- 1/2 small onion, finely chopped
- 1 tbsp. l chopped fresh parsley or dill
- 2 tsp Dijon mustard
- 1 tbsp. l lemon juice
Recipes with similar ingredients: eggs, mayonnaise, celery, onions onions, parsley, dill, Dijon mustard, lemon juice
Recipe preparation:
- Pour at least 5 cm of water into the middle stewpan, place in it eggs and bring to a boil. Remove from heat, cover cover and leave for 10 minutes. Put the eggs in a bowl of ice water to cool completely.
- In a medium bowl, mix mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 tsp salt and a pinch of black pepper. Peel the eggs and chop randomly, add to mayonnaise dressing and mix gently. Serve immediately, or cover and Keep in the refrigerator for no more than 2 days.
