- Hard-boil the eggs and cool them down
- Peel the eggs, cut them in half and chop them. Keep them in a bowl.
- Mix in sour cream or creme fraiche, mayonnaise, mustard, spring onions and chives.
- Season with lemon, tabasco sauce, salt and pepper.
- Store in a airtight box / glass in the refrigerator.
Serve directly from the container with low-carb bread for breakfast or lunch or put it in a salad leaf as an appetizer.
The egg salad should be creamy in consistency, not liquid.
The egg salad can be kept in the fridge for 4-5 days.
