Egg Salad with Homemade Mayonnaise

Ingredients

• 4.5 eggs (Use 4 or 5 eggs; hard-boiled)
• 1 egg yolk
• 2 el white wine vinegar
• 1 tl mustard
• 1 tl Worcestershire sauce
• salt (To taste)
• pepper (To taste)
• 100 ml peanut oil or sunflower oil (For the mayonnaise)
• Aromat (To taste)
• paprika (A pinch, for sprinkling)
• parsley (The creator mentions parsley as a garnish)

Steps

1. 1

   Boil the eggs for 8 minutes. Then shock them in cold water.

2. 2

   Peel the boiled eggs.

3. 3

   Chop or mash the eggs into small pieces. Alternatively, as shown in the video, press them through a wire skimmer to make small cubes.

4. 4

   Place the egg yolk, white wine vinegar, mustard, Worcestershire sauce, salt, pepper, and oil in a tall measuring jug.

5. 5

   Place the immersion blender on the bottom of the measuring jug.

6. 6

   Turn on the immersion blender and pull it up very slowly until the ingredients are emulsified into mayonnaise.

7. 7

   Stir the mayonnaise into the finely chopped eggs.

8. 8

   Season the egg salad with a little Aromat.

9. 9

   Spoon the egg salad into a serving bowl.

10. 10

    Sprinkle a pinch of paprika over the top and garnish with parsley, if desired.

11. 11

    Chill the egg salad briefly in the refrigerator. Serve on toast, bread, or baguette.

Notes

Instead of homemade mayonnaise, you can also use mayonnaise from a jar, such as Zaanse mayonnaise. The transcription mentions parsley as a possible garnish, although it is not included in the written ingredient list.

Nutrition per serving

• lunch
• salad
• vegetarian
• quick meal
• homemade mayonnaise
• cold dish
• party snack
• bread spread