Egg-Mustard Salad

A community recipe by symphony0509

Not tested or verified by Nigella.com

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..

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.