Egg salad

Egg salad may remind you of spring, but it's delicious on bread all year round.

Ingredients:

• 1 onion
• Salt and pepper
• 6 boiled eggs roughly diced
• 250g / 8,8oz / 1,1cup mayonnaise
• 3 tbsp. pickle juice
• 4-5 pickles diced or roughly grated

Recipe steps:

1. Put the cut eggs, onions, cucumbers, mayo and a couple of spoonfuls of pickles in a bowl.
2. Salt, pepper and stir. Be careful with salt, as the pickle lure is also salty.
3. Leave to cool in the fridge for at least one hour.
4. Served with fresh pastries (such as homemade bread).