Tags
Cape Town, Chefs & Cooks, Chopped Egg & Onion, Clifton Kitchen - Cooking thorugh the seasons, Food Blogs, Food Writing, Kate Abbott, Lemon Thyme, Lifestyle, Light Lunch, Light meals, Mayonnaise, Mustard, onions, Photography, South African Food Blogs, Spring onions, Wholegrain mustard
This recipe is lovely to serve as a starter or a light lunch. As simple as the ingredients may sound, the end result is high in flavour; delicious served sprinkled with chopped parsley, onion rings, and piled on toast, or used as sandwich filling. I love it just on a bed of crisp lettuce leaves.
Serves 4-6
Ingredients
8 hardboiled eggs, shelled and finely chopped – or if you prefer coarsely chopped
6 spring onions or 1 small onion, very finely chopped
A sprig of finely chopped fresh lemon thyme – about a ¼ of a tsp. once chopped
4 tablespoons good quality mayonnaise or sufficient mayonnaise to bind the mixture together
1 tsp. French whole grain mustard
Fresh parsley finely chopped to garnish or fold into the mixture
Method
Place the chopped egg and onion in a bowl and season well with salt and black pepper
Mix the mayonnaise and mustard together, then add to the chopped eggs and onions and combine all ingredients together. Chill for 15-30 minutes to allow the flavours to develop
Serve with a garnish of parsley
Options:
You could replace the Lemon Thyme with Dill or Tarragon
You could also add some fresh cooked and flaked crab or steamed, shelled and roughly diced prawns to the mixture which will take it to a whole new level.
Clifton Kitchen - Cooking Through The Seasons 