Sun-dried tomato and egg salad.
This recipe for tomato and egg salad uses sun-dried tomatos which have lots of flavour and are available all year round.
We eat this in sandwiches for a light meal and also with
a green salad. It tastes delicious either way and is a great low
To make 2 servings:
Around 125 kcal per serving
|2 hard boiled eggs, chopped
|60ml (4 tbsp) low fat mayonnaise
|10ml (2 tsp) sun-dried tomatoes, finely chopped
|10ml (2 tsp) fresh parsley, finely chopped
|2.5ml (1/2 tsp) Dijon mustard
|5ml (1 tsp) white wine vinegar
|Salt and fresh ground pepper to taste
While the eggs are boiling, chop the sun-dried tomatoes and the parsley finely and put in a mixing bowl.
Add the mayonnaise, mustard and white wine vinegar and stir together.
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 an hour to let the flavours blend before serving.
Don't fancy tomato and egg salad? Click here for other salad ideas.
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