Egg Salad

Ingredients

• 6 boiled eggs
• 3 tbsp mayonnaise of your choice
• 1 handful of parsley and spring onion, finely chopped
• Salt and black pepper to season

Method

1. Cook the eggs in a pan of cold water over a medium heat for around 15-18 minutes

2. As soon as the cooking time is up, swap the hot water for cold water and set aside until the eggs are cold, about 10 minutes, then peel them and set aside

3. Meanwhile, chop the fresh herbs in a bowl in which you will mix your salad

4. Cut the eggs into cubes the size of your choice and add them to the herbs and the mayonnaise

5. Mix well and serve! It will keep in the fridge for up to 2 days.