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Egg-Mustard Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I came up with this recipe while rummaging through our cupboard for sensible ingredients to put together as a salad. My father who checks his cholesterol intake loved it..

I came up with this recipe while rummaging through our cupboard for sensible ingredients to put together as a salad. My father who checks his cholesterol intake loved it..

Ingredients

Serves: 2

Metric Cups

For the Salad

  • 4 medium eggs (hard boiled)
  • 1 medium cucumber (peeled and cubed)
  • 15 black olives (coarsely chopped)
  • ½ medium onion (chopped)
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon fresh dill

For the Dressing

  • 2 tablespoons dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of pepper

For the Salad

  • 4 medium eggs (hard boiled)
  • 1 medium cucumber (peeled and cubed)
  • 15 black olives (coarsely chopped)
  • ½ medium onion (chopped)
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon fresh dill

For the Dressing

  • 2 tablespoons dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Egg-Mustard Salad is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the eggs in half and discard the yolks. Coarsely chop the white part and in a large bowl, mix with the cucumbers, olives, onions, pickle relish and dill leaves.
  • Carefully fold in the mustard, mayonnaise, olive oil, salt and pepper. That's it. I like to serve this over a bed of fresh baby spinach mixed with arugula leaves. If I am in the mood for indulgence, I would cap the creation with grilled giant prawns. Enjoy
  • Cut the eggs in half and discard the yolks. Coarsely chop the white part and in a large bowl, mix with the cucumbers, olives, onions, pickle relish and dill leaves.
  • Carefully fold in the mustard, mayonnaise, olive oil, salt and pepper. That's it. I like to serve this over a bed of fresh baby spinach mixed with arugula leaves. If I am in the mood for indulgence, I would cap the creation with grilled giant prawns. Enjoy
  • Tell us what you think