Sunday, 14 June 2020

Egg & Onion Salad

Carole's Chatter: Egg & Onion Salad


3 Hard boiled eggs
½ onion
Basil – lightly dried
Chilli powder – 1/8 tsp
2 tblsp mustard oil


While your eggs are boiling, slice the onion as thinly as you can – not very in my case.

Put into a container along with the basil, chili powder, salt and pepper.

I had to make my own mustard oil by crushing some yellow mustard seeds in a pestle and then mixing them with canola oil and putting it on the heat for say 10 minutes.  I then poured the oil into a jar stopping just before the seeds so the oil was clear.

Pour the mustard oil over the onion etc.

Peel your eggs and quarter each one.  Put into a serving dish and put the onion and oil mixture on top. I did this while the eggs were still a bit warm

Serve chilled as a side dish.

1 comment:

  1. I'm not sure I have eaten eggs like that! They sound delicious.


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