This recipe for cheese and onion egg salad uses freshly grated hard cheese for better flavour. The Vegetarian Society has some good guidance on cheese here.
Like most egg salads this can be used in sandwiches, as a spread or in a fresh green salad. Whichever way we eat this we love the flavour and don't have to worry about too many calories!
As a boy I remember jars of "Sandwich Spread" that combined mayonnaise with finely chopped salad vegetables that we used to be given occasionally as a bit of a treat.
This recipe is my way of re-creating the taste but with few additives.
To make 2 servings:
2 Hard Boiled Eggs
60ml low fat Mayonnaise
30ml Onion, finely chopped
1 clove Garlic, crushed (optional)
60ml tasty Hard Cheese, freshly grated
2.5ml Dijon Mustard
5ml White Wine Vinegar
Salt & Pepper to taste
Around 210 KCal per serving.
While the eggs are boiling put all the other prepared ingredients in a mixing bowl and mix together well.
You can leave the garlic out if you like but I always think it brings out all the other flavours and adds very little to the calorie count.
Once the eggs are hard-boiled (I leave mine for 10 minutes) cool them down quickly under cold water and remove the shells. Chop the eggs and add them to the mixture. Stir everything well and add the salt and freshly ground pepper.
Cover the mixing bowl and chill for at least an hour to let the flavours blend before serving.