Summer Egg Salad Food

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

SUMMER EGG SALAD

Steps:

• Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
• At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
• Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
• Halve the olives, slice the onion and drain the tuna chunks.
• Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
• Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.

SUMMER EGG SALAD WITH BASIL & PEAS

Steps:

• Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
• Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
• Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.

EASY EGG SALAD

Steps:

• Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.

ONE-PAN SUMMER EGGS

Steps:

• Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few mins more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.