egg salad
Egg salad shouldn’t be reserved just for Easter! This protein-rich dish is an easy-to-make meal that uses simple ingredients often found in your pantry. In this recipe, I’ve combined hard-boiled eggs with smoked ham, sweet and sour gherkins, crunchy celery, and crisp apple. The result is a flavorful, textured salad that’s perfect for a light lunch when paired with crusty bread or as a tasty filling for sandwiches. The choice is yours! Whether you’re looking for a quick snack or a more substantial meal, egg salad is versatile enough to suit any occasion. This recipe takes the humble egg salad to the next level, making it a little more special with the addition of bold flavors and fresh ingredients.
Ingredients
- 50 g mayonnaise
- 100 ml Greek yoghurt
- 60-100 ml gherkin liquid sweet & sour
- 30 ml mustard
- salt and pepper
- 1 onion, diced
- 3 spring onions, cleaned and cut into thin rings
- 6-8 eggs, boiled, peeled, diced
- 4 sweet and sour gherkins, cubed
- 2 celery sticks, diced
- 200 g smoked ham, cubed
- 2 granny smith apples, peeled, cored and diced
- 4 chives, thinly sliced
Instructions
- Mix the mayonnaise, yoghurt, gherkin liquid, mustard, some salt and pepper in a large bowl.Add the onions, spring onions, eggs, gherkins, celery, ham and apples and mix carefully. Season with salt and pepper, cover and put it in the fridge for at least one hour.Check the seasoning before you serve the salad and scatter the chives over.