|Perky Piquant Egg Salad|
|Summer Daisies on my back Lawn just for the Dog Days of Summer!|
|Rita, Deirdre and Mavis ~ my new hens, aka The Coronation Chicks!|
|Rita, the buxom red hen ~ the biggest of the bunch and with lovely yellow legs!|
|Deirdre ~ minus her specs, but on her way to The Rover’s Return!|
|Mavis, making her way over for a cuppa with her neighbours!|
|Here come the girls…………|
|Where’s the GRUB?!|
|Rita showing her bustle off!|
4 large free-range eggs, hard boiled
2 tablespoons low-fat/light mayonnaise or salad cream
1 teaspoon creamed horseradish sauce
½ teaspoon garlic granules
4 gherkins/cornichons, very finely chopped
1 spring onion/green onion, finely chopped
Parsley, finely chopped, about 1 tablespoon
2 to 3 drops Tabasco sauce or chilli sauce, to taste
Salt and pepper to taste
Lettuce and tomatoes to serve
Peel and chop the boiled eggs – I use an egg/tomato slicer and slice them both ways to get fine slivers of egg, see photos.
Place chopped egg in a bowl and add the remaining ingredients, mixing well but carefully as not to mash the egg. Season with the Tabasco to personal heat taste ~ we like it spicy!
Place the egg salad in a bowl that has been lined with lettuce leaves and serve with sliced or crusty bread, fresh tomatoes and dressed salad leaves.
Can be used as a sandwich spread and filler too.