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Recipes EGG SALAD 3 WAYS

EGG SALAD 3 WAYS

Prep 10 mins
Cooking 10 mins
Serves 4

If you enjoy egg dishes as much as we do, then you will love this Egg Salad - 3 Ways.

- WHAT YOU WILL NEED -

  • FOR THE EGG MIXTURE
  • 8 XL free-range eggs
  • ¼ cup French style mayonnaise
  • ¼ cup Greek style yoghurt
  • 1 Tbsp Dijon mustard
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 stalk celery, very finely diced
  • 2 large spring onions, thinly sliced
  • FOR THE WRAP
  • 2 Tbsp dill fronds
  • 4 Wholewheat wraps
  • 2 Tbsp fresh parsley, roughly chopped
  • ± 40g fresh rocket
  • 2 Tbsp fresh parsley, roughly chopped
  • Cape Herb and Spice GARLIC & HERB
  • FOR THE OPEN SANDWICH
  • FOR THE LAYERED JAR SALAD
  • 4 Slices of health bread
  • 4 x 500ml glass jars
  • ± 40g washed lettuce
  • ± 200g mixed lettuce leaves
  • Micro herbs
  • ± 100g cherry tomatoes, sliced in half
  • Cape Herb and Spice PIRI PIRI CHILLI
  • Cape Herb and Spice LEMON PEPPER

- METHOD -

TO MAKE THE EGG MIXTURE:

Lower eggs into a large pot of boiling water, and cook for 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool.

Then, drain and peel the eggs.

Next, in a large mixing bowl add the rest of the ingredients. Mix well. Slice the eggs into eighths and add them to a mixing bowl and stir gently to coat in the dressing but you don’t want to break them up too much.

TO MAKE THE OPEN SANDWICH:

Season egg salad well with Cape Herb and Spice Piri-Piri Chilli Seasoning. Then toast bread and dress with lettuce. Scoop a generous amount of egg salad onto each slice and give an extra sprinkle of chilli. Pile herbs on top and serve with a wedge of lemon.

TO MAKE THE WRAP:

Season egg salad with a generous sprinkle of Cape Herb and Spice Garlic & Herb Shaker. Add fresh rocket and a quarter of the egg salad to each wrap.

Wrap them up, slice in half and serve!

TO MAKE THE LAYERED JAR SALAD:

Season egg salad well with Cape Herb and Spice Lemon Pepper Shaker Seasoning. Layer 4 salad jars equally with lettuce, tomato and egg salad.

Seal jars and store in the fridge or pack in lunchboxes.

Then, when ready to serve, squeeze over the juice of ½ lemon and shake well to dress.

 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/ 

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