Egg salad
Instructions
Wash and slice the tomatoes and celery; to firm up the eggs, remove the shells and cut them into rings; mince the anchovy fillets; slice the onion and put it all in a bowl.
In a bowl, dissolve the salt in the vinegar, add the mustard, pepper, oil, emulsify thoroughly, pour in Bowl, stir and serve.
Ingredients and dosing for 4 persons
- 6 tomatoes
- 1 heart of celery
- 1 onion
- 3 eggs
- 3 anchovy fillets
- 1 tablespoon of mustard
- Olive oil
- Wine vinegar
- Salt
- Pepper