Recipes EGG SALAD 3 WAYS
EGG SALAD 3 WAYS
If you enjoy egg dishes as much as we do, then you will love this Egg Salad - 3 Ways.
(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).
- 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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