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

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