How to make
Boil the eggs, leave them to cool and peel them.
Finely chop them along with the onion and the iceberg. Finely crumble the cheese, add parsley, other spices, salt and olive oil.
Squeeze the lemon juice as much as you like, so that the taste is balanced and does not become too sour and dilute the salad.
Stir well, transfer into a serving plate and garnish with olives and parsley sprigs.
The other option is to put all of the products in a blender and run it for a few seconds at a suitable lower speed to blend them into small pieces, but not into a thin mixture. That way everything will blend perfectly and in seconds it will be ready.
At home, everyone was fascinated by how delicious the egg salad turned out and I recommend you try it.
Enjoy your meal!
