This is the kind of food that quietly saves the day when the fridge looks empty. Crisp celery keeps it fresh, herbs lift the eggs, and everything comes together without thinking too hard.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2–3
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Ingredients
Instructions
- Place the eggs in a saucepan, cover with water, and bring to a boil. Cook until hard-boiled, then cool and peel.
- Chop the eggs roughly and place them in a bowl.
- Add the celery, mayonnaise, mustard, and herbs.
- Mix gently, keeping the texture chunky rather than smooth.
- Season with salt and pepper, adjusting after tasting.
- Chill briefly or eat straight away.
Storage (meal for the next day)
Keep the salad in a sealed container in the fridge for up to 24 hours.
It’s often better the next day, especially spread on bread or tucked into a sandwich.
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