Egg salad
Simple Too, p. 55
The definition of simple cooking is a homemade egg salad, prepared in advance and stored in the fridge, ready for any sandwich or just to eat with a spoon. Making it is a cinch, and piling it on top of toast or into a jacket potato is even simpler. This salad has celery in it. Celery can be divisive – but try it even if you’re a bit sceptical. It adds crunch and doesn’t take away any of the comfort. Serve with your favourite chilli condiment.
Ingredients
- 6 large eggs
- 1 tbsp olive oil
- 100g mayonnaise
- 50g greek yoghurt
- 1 tsp dijon mustard
- 3 spring onions, thinly sliced
- 100g celery, thinly sliced
- 15g dill, finely chopped
- Green shatta (p. 287), to serve (optional)
- Fine sea salt and black pepper
- Water
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