Egg Salad

I've come back to Stevenage for the summer now (minus working the University's Open Days this Fri/Sat) and have come how to find our veg patch growing wildly! I will do a post on it soon!

As the lettuce has got so large, I didn't mind stealing a few leaves for my lunch to make egg salad. This is the recipe!

Enjoy!

Egg Salad

Ingredients:

2 Eggs (hardboiled)
3 Baby Sweetcorn
Cucumber
Spring onion
Lettuce leaves

For the dressing:

Low-fat mayonnaise
Mustard
Lemon juice
Black pepper

Method:

Hard boil your eggs in a pan of water for roughly 10mins. Let it cool down before peeling and slicing.

Add the lettuce and other salad veg to your bowl along with the sliced egg, and start making the dressing.

Mix a tablespoon of low-fat mayo with the juice of about half a lemon, a small dash of mustard and a good twist of black pepper. Whisk it up so it's all combined and has a runny consistency that can be drizzled over the salad.

Quick and simple, now all that is left is to enjoy your salad!

Emma