Egg salad with herbs

1. Boil eggs in boiling water for 10 minutes.
2. In the meantime, wash herbs, dab dry, dab leaflets and finely chop them.
3. Mix the egg yolk with mustard, some salt and pepper with a slow beaker or blender.
4. With constant stirring, add oil.
5. When the mayonnaise begins to bind, add remaining oil in a fine stream while stirring.
6. Mix herbs and mayonnaise with lemon juice, salt and pepper.
7. Drain the eggs and allow to cool, then remove shell and roughly dice.
8. Clean the radish, the herbs and the onions. Dice the radish.
9. Chop the tender celery leaves.
10. Cut the onions into fine rings.
11. Peel apple, slice in quarters, core and dice.
12. Carefully mix it with the mayonnaise and leave it in the refrigerator for at least 1 hour.
13. Serve with fresh rolls or crispy baguette taste.

Tip: Make sure that the egg yolk is hot before the Mayo is prepared, then it is best to combine the remaining ingredients.