Summer Bites: Egg Salad

Today I made a delightfully quick and easy Egg Salad, perfect for a summers day. Having written my meal plan a couple of weeks ago, I didn't factor in this glorious weather and I don't know about you, but I can't face eating lots of stodgy food in the summer, so I turned to one of my favourite salads for lunch.

 

This recipe has been adapted from the NetMums Feeding Kids recipe book. I omitted the bacon to make it vegetarian and also left out the mushrooms too because they just don't float my boat eaten cold. I added some cucumber to the mix to add a crunchier texture to the salad.

This salad is absolutely delicious and very filing. I have been very aware lately that I am eating bread every lunch time and so this makes a welcome change. Mixing yoghurt with the mayonnaise made a really tasty dressing. The dressing was much lighter in texture and calories than if I had used purely mayonnaise. This made the taste a lot more pleasant as it was light and fragrant rather than really heavy.

Ingredients
3 medium free-range Eggs
150g New Potatoes - cooked
1 little Gem Lettuce
8 Cherry Tomatoes
1/4 of a whole Cucumber, sliced and halved
2 tbsp light Mayonnaise
3 tbsp 2% Natural Total Greek Yoghurt
a squeeze of Lemon Juice
freshly ground black Pepper

Method

1. Boil the eggs until hard - about 8 minutes.
2. Cut the potatoes into bite-sized pieces.
3. Wash and split the lettuce into small wedges.
4. Halve the tomatoes and slice and halve the cucumber.
5. Beat together the mayo, yoghurt, lemon juice and black pepper.
6. Cool the eggs under cold running water and peel. 
7. Arrange the salad and potatoes on the plate.  
8. Cut each egg into four and add to the top.
9. Pour over the dressing and serve.

I used Total Greek Yoghurt for the dressing to this recipe. I am going to be featuring some more recipes containing Total Greek Yoghurt in the coming weeks as part of a product review.