Eiersalade

Egg-salade (4 pers.)

6 eggs

1 small union

5 tablespoons of mayonaise

1½ teaspoons of mustard

1 tablespoon of olive oil

1 teaspoons of dried chive

1 clove of garlic

2 gherkin

½ teaspon of aromat powder

Boil the eggs hard for 10 minutes and cut into pieces.

In the meantime, chop the onion and garlic as finely as possible. Finely chop the gherkins. Mix the mayonnaise with the mustard and oil and stir in the egg, onion, pickle and chives. Season with pepper, aromat and possibly salt. Refrigerate for 1 hour before use