For the egg spread, prepare a quick mayonnaise from the eggs, oil, salt, some mustard, pepper and a dash of vinegar. Cut the eggs into cubes with an egg slicer or chop them.
Mix with the mayonnaise and stir in the parsley. It is best to let the salad sit for a few hours and then season again.
If necessary, season the egg spread with salt and/or vinegar.
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