Take the classic egg salad, give it a trending flavour twist, and you have a honey-mustard egg salad that's fantastic in sandwiches, on slider buns, in pita pockets or even as a dip.
Ingreadient:
- 6 extra-large eggs (approx. 59g each)
- 3 tbs wholegrain mustard
- 3 tsp honey
- 1 tsp white wine vinegar
- Salt to taste
Direction:
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides.
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on.
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Stir through mustard, honey, vinegar, salt and tarragon. Mix well.
