Some links in these blogs may be affiliate links.
This year as a part of my resolution I wanted to make more meals at home and come up with a few staple mea
ls that are easy to prep, especially for those busy days. If you love eggs, you will absolutely love this salad. It only requires a few ingredients and is very easy to put together.
I do have to say one of my favorite kitchen tools to use is this veggie chopper. I use it for many of my recipes including this one. This tool makes the chopping process super fast and easy.
Click the image to get this veggie chopper.
Let‘s get started.
INGREDIENTS:
5-6 Medium Eggs
Bundle of Green Onion
Parmesan Hard Cheese Block
Pinch Salt and Pepper
Mayo
INSTRUCTIONS:
In a small pot boil about 5-6 eggs for about 10 minutes. Drain the water and fill it with ice and cold water. This helps the peel to seperate from the egg and cool off faster.
While the eggs are cooling, wash and chop the green onion into small rounds. Shave some parmesan cheese and add a pinch of salt and pepper.
Use the veggie chopper to chop the eggs and mix into the rest of the mixture. Add mayo to your liking when you‘re ready to eat it. I personally like to eat it on a piece of a toast but you can also make an appetizer by serving it on a baguette.
You can store this salad in the fridge for a week as long as you don’t add any mayo. I usually just take out an amount that I want and add mayo so it that it’s nice and fresh.
Enjoy.
Viktoriya Cole