Egg salad

Name: Egg salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 lettuce shredded; 8.00 eggs hard-boiled; salt and freshly ground black pepper to taste; 250.00 ml yoghurt plain; 50.00 ml mayonnaise; 45.00 ml chutney; 5.00 ml lemon juice; 1.00 onion small, sliced; fresh parsley chopped

6 servings

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Eggs

By Food24 November 03 2009

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Ingredients (9)

1.00	lettuce — shredded
8.00	eggs — hard-boiled
	salt and freshly ground black pepper — to taste
250.00 ml	yoghurt — plain
50.00 ml	mayonnaise
45.00 ml	chutney
5.00 ml	lemon juice
1.00	onion — small, sliced
	fresh parsley — chopped

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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.