Oh, and please ignore the rather gruesome grey-green ring around the yolks. I'm usually pretty deft at getting a perfectly yellow-yolk in my boiled egg, but it so happened that I completely forgot that I had eggs simmering away on the hob. I was distracted by a Facebook status and got sucked in, as you do. I don't know about you, but I blame Mark Zuckerberg. I was loath to throw the eggs away for this blemish and, besides, the green-ringed yolks aren't harmful to eat. So there you have it. By the way, the dressing works rather well with the eggs. I wouldn't have thought it, to be fair.
Recipe for: Egg salad with creamy salad dressing
Ingredients
For the salad dressing:
1 tbsp low-fat mayonnaise
4 tbsp Greek or natural yogurt (not sour)
1 htbsp grated parmesan cheese
1.5 tsp Worcestershire sauce
1 tsp lime juice
1 small garlic clove, grated
Freshly ground pepper
pinch of salt
pinch of smoked paprika
For the salad:
1 cup shredded carrots
1/2 cup shredded beetroot
2 medium tomatoes, quartered OR 10-15 cherry tomatoes, halved
1/2 cup cucumber slices
Generous mixture of salad leaves as desired
4 boiled eggs, peeled and quartered
Method:
1. Whisk all the ingredients for the dressing in a bowl. Thin it with a little water, whisking it in, until the dressing is thick but pourable. Adjust the ingredients as required till it tastes good to you. Chill the dressing until required.
2. Put all the salad ingredients in a large bowl and toss them together until evenly distributed. Just before serving, divide the contents between two bowls and dollop most of the dressing over. Mix it into the salad lightly and carefully with your hands fingers or using salad "hands". Place the quartered eggs on top, dab with the remaining dressing and serve at once.
