Egg Salad

Don’t laugh but this is one of the first meals I made! Always a brilliant standby meal for those days when you just cannot be bothered or simply don’t have the time. Timings are for hard boiled eggs but if you prefer softer yolks just reduce the simmer time accordingly.

Sunshine on a Plate!

  1. Place 2 large eggs in a saucepan of water.
  2. Bring to the boil.
  3. Simmer for 8-10 minutes.
  4. Plunge eggs in cold water and peel when cool enough to handle.
  5. Slice (I have an egg slicer) and place over 80g of salad leaves.
  6. Season with black pepper and chilli powder or anything to your taste.

Boiled eggs are also quick and convenient foods for taking a packed lunch and you can make them the night before too. Just boil and peel and store in an airtight container in the fridge.

TIP: There are so many variations for this including making poached eggs and keeping the eggs soft boiled and using vegetables as ‘soldiers’.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

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