ROTD: Egg Salad

Prep. Time 10‘       Cooking Time 10‘       Serves 8

Ingredients

• 12 boiled eggs
• 4 stalks celery
• 1 bunch of green onions
• 2 carrots
• 2-3 pinches of brown sugar
• 1/3 cup olive oil
• 1-1½ cups mayonnaise
• 2 tbsp finely chopped dill
• 2 tbsp finely chopped parsley
• 4 pickled cucumbers
• A few capers
• Salt
• Freshly ground pepper
• 2 tbsp vinegar

Instructions

1. Finely chop all the vegetables and place them in a salad bowl.
2. Clean the eggs and finely chop them with a knife, then add them to the bowl with the ingredients.
3. Keep 1 boiled egg finely chopped for garnishing.
4. Add the mayonnaise.
5. Sprinkle with brown sugar.
6. Drizzle with olive oil and vinegar, then mix.
7. Mix very well until the salad is homogeneous.
8. Check for salt and pepper and add more vinegar if needed.
9. Chill in the refrigerator to cool.
10. When serving, sprinkle with the finely chopped egg reserved at the beginning.
11. If desired, add a few sprigs of dill and parsley.
12. Chives also go well. If you have them, add them.

Enjoy!

Source: Argiro Barbarigou