Eiersalat - Egg Salad

Ingredients

• 6 large eggs
• 1 cup mayonnaise
• 1 tablespoon mustard
• 1 small onion
• 2 tablespoons chives
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 slices bread
• 1 cup leafy greens (optional)
• 1 teaspoon paprika (for garnish)

Instructions

1. 1

   Place 6 large eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat.

2. 2

   Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.

3. 3

   After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes.

4. 4

   Peel the cooled eggs and chop them into small pieces.

5. 5

   In a mixing bowl, combine the chopped eggs, 1 cup of mayonnaise, 1 tablespoon of mustard, and 1 small finely chopped onion.

6. 6

   Add 2 tablespoons of chopped chives, 1 teaspoon of salt, and 1 teaspoon of black pepper to the mixture. Stir until well combined.

7. 7

   Taste and adjust seasoning if necessary. If desired, add more mustard or salt.

8. 8

   To serve, toast 8 slices of bread until golden brown.

9. 9

   Spread the egg salad generously over the toasted bread. Optionally, add a layer of leafy greens before the egg salad.

10. 10

    Garnish with a sprinkle of paprika for color and serve immediately.