Ingredients 12 hard-boiled eggs 4 sprig celery stalks, cut into small cubes 1 bndl. scallions 2 carrots 2 pinches brown sugar 1/3 cup extra-virgin olive oil 1 cup mayonnaise 2 tbsp fresh dill, finely chopped 2 tbsp fresh parsley, finely chopped 4 gherkins (pickled cucumbers) A small amount of capers Salt Freshly ground pepper 2 tbsp vinegar TAGS APPETIZERS EGGS 30-MINUTE MEALS APPETIZERS LOW BUDGET SALADS SIDE DISHES EASTER LEFTOVERS Ingredients 12 hard-boiled eggs 4 sprig celery stalks, cut into small cubes 1 bndl. scallions 2 carrots 2 pinches brown sugar 1/3 cup extra-virgin olive oil 1 cup mayonnaise 2 tbsp fresh dill, finely chopped 2 tbsp fresh parsley, finely chopped 4 gherkins (pickled cucumbers) A small amount of capers Salt Freshly ground pepper 2 tbsp vinegar Video Instructions Finely chop all the vegetables and place them in a salad bowl: scallions, celery, carrot, and herbs. Peel the eggs, chop them finely, and add them to the bowl with the vegetables, setting aside one finely chopped hard-boiled egg for garnish. Add the mayonnaise, sprinkle with sugar, and drizzle with olive oil and vinegar. Mix well until all the ingredients are thoroughly combined, making sure the pieces of egg are evenly incorporated and not clumping together. Taste and adjust the salt, pepper, and vinegar as needed. Refrigerate the salad to chill. Before serving the egg salad, sprinkle with the reserved chopped egg and, if desired, add a few sprigs of dill, parsley, or chives for extra flavor. Tips Serve well chilled, after it has rested in the refrigerator. Ideally served as a filling in sandwiches made with whole-grain bread. Optionally, add 2 tablespoons of mild mustard. In America, a little Tabasco is commonly added to egg salad, which gives the salad a spicy kick. TAGS APPETIZERS EGGS 30-MINUTE MEALS APPETIZERS LOW BUDGET SALADS SIDE DISHES EASTER LEFTOVERS
