Egg and Chive Mayonnaise
I can’t resist egg sandwiches. I love them with lots of chives or spring onions but many kids are wary of green bits in their food so just leave them out if that’s the case.
SERVES
4
PEOPLE
COOKING TIME
15
MINUTES
Ingredients
4 free range eggs
3-4 tablespoons homemade mayonnaise
1 tablespoon of finely chopped chives or spring onions
salt and freshly ground black pepper to taste
Method
Lower the eggs gently into boiling salted water, bring back to the boil and continue to cook for 10 minutes. Drain and put immediately into a bowl of cold water. (Eggs with a black ring around the yolk have been overcooked).
When cold, shell, and chop coarsely. Mix with the mayonnaise and chives or spring onions. Season well with salt and freshly ground black pepper to taste.
