Egg salad with pickled shallots, capers,
cucumber and dill
Egg
salad with pickled shallots, capers, cucumber and dill
·
30 minutes
·
Serves 4
·
As a starter
·
Easy
·
Vegetarian
Ingredient
•
Eggs 6
•
Pickled shallots or raw shallots 2, chopped
•
Celery 1 stick, finely chopped
•
Mayonnaise 6 tbsp
•
Lemon 1, juiced and ½ zested
•
Dijon mustard 1 tbsp
•
Dill 1 small bunch, chopped
•
Baby capers 2 tbsp, rinsed and drained
•
Little gem lettuce 2, leaves separated
•
Cucumber ½, peeled and finely sliced
•
Cayenne pepper for finishing
Recipe
1.
Cook the eggs in boiling water and cook for 7
minutes. Rinse under cold water then leave in cold water to cool completely.
2.
Tip the shallots the celery into a bowl. Add the
mayonnaise, lemon zest, half the juice, Dijon mustard, dill and half of the
capers. Fold everything together and season well. Peel the eggs and halve them.
3. Lay the lettuce on a platter and scatter with the cucumber. Add the
eggs. Spoon the dressing over the top and scatter on the remaining capers,
lemon juice and a dusting of cayenne.
Per
serving 298kcal | protein 11.7g | carbs 3.8g | fat 26.2g | sat fat 5g | fibre
2.4g | salt 1.2g
