Have you ever made egg and lettuce sandwiches and just felt like eating the egg and lettuce without all that bread? I do and now I have created this egg salad. It looks good, tastes good and it's kind of healthy too.
Ingredients 3 eggs
2 slices of ham shredded
4 slices of a large tomato
6 slices of cucumber
4 pieces of green oak leaf lettuce washed and dried
2 tablespoons of whole egg mayonnaise
Pinch of salt
Fresh parsley sprig (optional)
Take the eggs out of the fridge and bring to room temperature. If the eggs are too cold the shells may crack when cooking.
Add eggs to a pan with cold water and bring to the boil slowly on medium heat. Cook for 8 minutes for hard boiled eggs.
When eggs are cooked, drain off the water and cover again with cold water to stop the cooking process.
Allow to cool before peeling.
In a large serving bowl place the lettuce across the bottom of the bowl to cover the base.
Cover the base of the bowl with lettuce like this
Add the slices of tomatoes in the middle.
Add in the cucumber placing in a circle leaving some room in the centre but also making sure not to cover the tomatoes completely.
Add tomato and cucumber to the serving bowl
When eggs have been peeled add them to a bowl and mash them with a fork or potato masher until all the egg pieces are small.
Mashed egg will look like this
Add the mayonnaise and the salt to the eggs and mix well to combine.
Tear the ham into small pieces and add to the egg mixture.
Stir through the ham and then gently spoon the egg mixture into the centre of the serving bowl.
Garnish with some fresh parsley.
Serve as is for a main meal for one or serve as a side for two along side any main meal. I like to serve this with my vegetable macaroni.
Egg Salad served with my Gluten Free Veggie Macaroni