This
egg salad made a lovely change from
my more usual salad offerings.
I
boiled 5 eggs so that they would be just hard. I have posted before about the way I do this –
I am sure others have even better ways but this works for me.
When
they are cool enough to handle, chop the eggs up – I try to get both yolk and
white into most pieces. Add ½ a red
chilli (finely diced), a chopped spring onion (scallion), a small amount of
chopped Italian parsley, 2 slices of red onion finely diced, some gherkin and
capers (chopped).
Here
is a pic showing the non egg ingredients.
The
dressing was a mix of lemon juice, extra virgin olive oil, mayonnaise and salt
and pepper. I won't try to give any
quantities since I think the consistency of a mayo based dressing is a very
personal thing.
This
salad went down a storm with the better half!
That looks yummy and quite festive with the egg yolks and veggies providing nice color.
ReplyDeleteI haven't made egg salad in ages. This sounds wonderful and can be dressed according to personal taste (and calorie count). Thanks for sharing your recipe.
ReplyDeleteHmmm, never thought to put olive oil in egg salad. Must try that sometime.
ReplyDeleteI do enjoy egg salad now and then... this looks like a tasty variation!
ReplyDeleteI love egg salad! I like this version with both scallions and red onion. That chili probably added a nice kick.
ReplyDeleteI adore egg salad, but I've never thought to add all those ingredients. Now I might have to give it a try. Intriguing.
ReplyDeleteI love egg salad, although I don't make it very often. This looks like a great one. Now I'm thinking of having egg salad for lunch - just need to boil an egg ...
ReplyDeleteNo the normal egg salad and I really like this one! Looks delicious!
ReplyDeleteLove your ingredient choices,I bet this is yummy.
ReplyDeleteLove your recipe! Thanks :)
ReplyDeleteOhhh, I love a good egg salad. Thanks for sharing your version.
ReplyDelete