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Recipe of: © Monsieur Cuisine

Egg salad

MC connect
8 portions
Ready in: 24:32 h
Preparation time: 20 min.
Created on: 06.11.2018
  • 21 eggs at room temperature (medium)
  • 1 tbsp lemon juice
  • 1½ tsp salt
  • 1 big pinch of pepper
  • 300 ml cooking oil
  • 1 tbsp grain mustard
  • ½ tsp strong mustard
  • 1 bunch of chives


Per portion:

  • calorific value
    2412 kj / 576 kcal
  • protein: 21 g
  • carbohydrates: 1 g
  • fat: 55 g
Preparation time
20 min.
Ready in
24:32 h
  1. Put 1 egg, the lemon juice, ½ teaspoon of salt and the pepper into the blender jug and, with the measuring beaker in place, stir for 10 seconds/speed setting 3. Insert the measuring beaker firmly into the filler opening and set the appliance to 3 minutes/speed setting 4. Start the appliance and then pour the oil slowly onto the lid of the blender jug so that it drips inwards along the measuring beaker. Slowly increase the quantity of oil. The mayonnaise should have a fine creamy consistency. Use the spatula to scrape the mayonnaise down the inside of the blender jug, add both types of mustard and, with the measuring beaker in place, stir in for 20 seconds/speed setting 4. Then decant the mayonnaise and wash up the blender jug thoroughly.
  2. Pour 1 litre of water into the blender jug, arrange 20 eggs in the deep steamer basket and in the cooking pot, place the cooking pot in the blender jug, attach the steamer attachment and close. Steam the eggs with the steamer button/12 minutes until cooked. Then rinse under cold water, peel and, using an egg slicer, first cut horizontally, then vertically.
  3. Generously season the eggs with salt (at least 1 teaspoon), and season the mayonnaise to taste with salt and pepper. It may taste slightly over-salted. Let the egg salad sit for a day.
  4. Wash the chives, shake dry and chop into little rings and fold into the egg salad before serving.


Bon appétit with Monsieur Cuisine

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