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Egg Salad

Servings: 2
Author: Alison


  • Four eggs
  • 2 to matoes
  • 1 red pepper
  • ΒΌ cucumber
  • 2 spring onions
  • 1 tbsp Greek yoghurt
  • 1 tbsp mayonnaise


  • Boil the eggs until they are hard boiled. Leave to cool.
  • When cool chop into small pieces.
  • Chop the red pepper, cucumber, spring onions and tomato into small squares.
  • Mix with the eggs.
  • Add the yoghurt and mayonnaise and mix together


Serve on a bed of lettuce or use as a sandwich filling