Egg Salad

Tip: click step to get into cook mode

3 boiled eggs

2 tablespoons onions (or green onions fine chopped)

2 tablespoons coriander leaves ( or parsley fine chopped)

1 garlic clove (minced finely)

3 tablespoons mayonnaise (or strained yogurt or cream cheese)

¼ to ½ teaspoon black pepper ((adjust to taste))

½ to 1 teaspoon red chili flakes (optional (use for extra heat))

⅛ teaspoon ground mustard seeds (or 1 tsp to tbsp mustard sauce (adjust))

1 teaspoon dried herbs ((I use Italian herbs))

Slowly add eggs to a pot . Pour water enough to cover them by 1 to 2 inches.
Bring the water to a boil. Continue to boil the eggs for 1 to 2 mins. Turn off the stove and rest them in the water for 15 mins.
After 15 mins, drain the water and cover the eggs with cold water. Remove the shells and chop them to small pieces. Check the pictures below.
Chop the onions and coriander leaves. Mince the garlic.
Add the chopped eggs, onions, fresh herbs, dried herbs, mustard, garlic and mayonnaise.
Mix all of them and taste test it. Add red chili flakes and salt if needed. If needed add more mustard.
Serve egg salad over toasted bread or in wraps.