Egg salad


Ingredients 9
Servings 6
Time

Ingredients

  • 1
    lettuce, shredded
  • 8
    eggs, hard-boiled
  • salt and freshly ground black pepper to taste
  • 250
    ml
    plain yoghurt
  • 50
    ml
    mayonnaise
  • 45
    ml
    chutney
  • 5
    ml
    lemon juice
  • 1
    small onion, sliced
  • finely chopped parsley
 

Method

 
Arrange the shredded lettuce leaves on a pretty serving platter. Quarter the eggs and arrange on top. Season well with salt and pepper. Mix the remaining ingredients, except the onion and parsley and pour over the eggs and shredded lettuce. Arrange the onion rings on top and sprinkle with parsley.
 

Read more on: eggs
 

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