Egg salad

Egg salad


  • Hard-boiled eggs 6, shelled and sliced Green capsicums
  • (bell peppers) 2, small, white pith
  • removed, seeded and chopped
  • Red capsicum
  • (bell pepper) 1, small, white pith
  • removed, seeded and chopped
  • mushrooms 3, wiped and thinly sliced
  • Black olives 6, pitted Chopped walnuts 1 Tbsp


  • Garlic 1 small clove, peeled and crushed
  • Paprika 1 tsp White wine
  • vinegar 2 Tbsp
  • Olive oil 90 ml (3 fl oz / 6 Tbsp)
  • Salt 1/4 tsp
  • Ground black pepper a dash Sugar  1/2 tsp

 This unusual and attractive salad may be served with a light fish dish or by itself with hot crusty bread.

Serves 2–4


  1. Arrange eggs, capsicums, mushrooms and olives on a medium-sized serving dish. Sprinkle walnuts over.
  2. In a screw-top jar, combine ingredients for dressing. Shake briskly and pour dressing over salad. Toss to coat ingredients well with dressing. Refrigerate for at least 30 minutes before serving.

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