Tuesday, February 10, 2015

Egg salad with creamy salad dressing

I'm BAAAAAAAAAAACK! At least for today. This recipe is more for the salad dressing than the salad itself. You can use whatever salad vegetables you like, that you would eat raw. Mine had shredded carrots and beetroot, rocket (arugula), baby spinach, some lettuce of the red-veined variety (who knows what it's called!), tomato wedges, cucumber slices and of course boiled eggs.

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.

 photo Egg20salad_zpsblatmllv.jpg

Recipe for:
Egg salad with creamy salad dressing

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


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.


Nupur said...

This looks amazing, Shammi! I'll be trying your egg salad soon. And it is so nice to visit your blog again :)

sra said...

Blogging has become such a precious thing, hasn't it? I'd be tempted to add some pickle oil to this ;)

Linda said...

Hi Shammi! Sooo nice to see you blogging here!! I haven't been at my poor blog for months -- too much school not enough free time :(

Now, this salad dressing sounds like just the ticket to perk up the last bit o'winter -- I've grown so tired of soup and stew. Who'd have thought!? Thanks for inspiring me to make a salad, and here's to more blogging for us both in 2015 :)

All the best!

yung@foodyoo.com said...

This is nice, I like egg salad. Maybe some shredded chicken breast would good with this. Also thinking to add thousand island sauce or honey. :)

Fareeha@faskitchen.com said...

Looks like i am gonna try this egg salad for dinner tonihgt.. looks easy and delicious.. thanks for sharing