How to cook
The eggs should be left at room temperature for at least half an hour before cooking. Arrange them on the bottom of a small pot and pour enough water to cover the eggs. After the water boils, turn off the stove, cover the pot with the lid and leave them for 10 minutes. Then the hot water is poured out and the pot is filled with cold water.
The boiled eggs are peeled and cut into bigger pieces.
Chop the parsley, celery and spring onion into fine pieces.
Add the chopped eggs, finely chopped celery, onion and parsley. Stir well and let the egg salad cool before serving.
If you're a fan of spicier food, you can sprinkle it with additional black pepper and coarse ground chili powder.