Easy Egg Salad

Ingredients

• 8 large Eggs
• 1/3 cup Mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Lemon juice
• 2 Spring onions, finely sliced
• 1 small Cos lettuce, leaves separated, to serve
• Salt and pepper, to taste

You’ll need: Medium saucepan

Method

1. 1

   Put the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a gentle simmer and cook for 10 minutes.

2. 2

   Drain and cool the eggs in a bowl of cold water for 5 minutes, then peel and roughly chop.

3. 3

   Mix the mayonnaise, mustard, lemon juice, spring onions, salt and pepper in a bowl. Gently fold through the eggs.

4. 4

   Spoon onto the lettuce leaves, or use as a sandwich filling.