Egg salad with tuna and mayonnaise for Christmas buffet
Ingredients
Basic
- 10 eggs
- 1 tsp mustard
- Salt, to taste
- Pepper, to taste
- 1 pinch of sugar
- Mayonnaise, to taste
- 2 cans of tuna
for garnish
- Black olives, to taste
- Carrot, to taste
- Cherry tomatoes, to taste
- Parsley, to taste
Utensils
- pot
- egg slicer
- knife
- salad bowl
- spoon
Instructions
- Boil the eggs and rinse in cold water.
- Separate the whites from 3 eggs and set aside.
- It is best to cut the eggs into fine cubes with an egg slicer and put them in a bowl.
- Mix the mayonnaise with mustard, sugar, salt and Stir in the pepper and mix with the eggs.
- Leek onions can be added to the egg salad if you like.
- Place the egg salad on a plate and garnish as you wish, eg in the shape of a snowman’s head.
