Egg Salad with Olive Oil

Ingredients

• Peas1/2 cup (100 g)
• Potato1 medium (180 g)
• Carrot1 medium (60 g)
• Egg2 count (110 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat water in a pot with a pinch of salt over high heat.

2. 2

   Step 2

   Peel and dice the potato and the carrot.

3. 3

   Step 3

   Once boiling, add the potato.

4. 4

   Step 4

   Four minutes later, add the carrot and peas.

5. 5

   Step 5

   After 6-7 minutes, everything should be well cooked. Once soft, remove and drain.

6. 6

   Step 6

   At the same time, boil the eggs for 8-10 minutes.

7. 7

   Step 7

   Remove, drain and peel.

8. 8

   Step 8

   Place all the cooked ingredients in a bowl.

9. 9

   Step 9

   Season with olive oil, lemon juice and salt and pepper to taste.

10. 10

    Step 10

    You can serve cold or warm.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg Salad with Olive Oil can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.