Egg salad
Ingredients
- 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
Dressing
- 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
Method
- Arrange eggs, capsicums, mushrooms and olives on a medium-sized serving dish. Sprinkle walnuts over.
- 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.
