Egg salad with thyme and mustard
Preparation. Egg salad with thyme and mustard
A simple recipe for a nutritious quick Breakfast.
egg – 8 PCs.;
mayonnaise – 0.5 cups;
Dijon mustard – 1 table. spoon;
lemon juice – 2 table. spoons;
fresh thyme to 1.5 tsp. spoons;
fresh ground pepper – 1 tsp. spoon;
salt – 0,5 tsp. spoon.
Hard-boiled eggs, cut into cubes.
Mix the sauce by combining the mayonnaise, mustard, lemon juice, pepper and salt.
Then fill the eggs with sauce, sprinkle with thyme. This salad can be spread on bread or eat just like that.