Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Classic creamy egg over crisp leaves.
Equipment: Saucepan; mixing bowl
Measures and names
Ingredients
- 6 eggs, boiled and chopped
- 3 tbsp mayonnaise
- 1 tsp mustard
- 2 spring onions (scallions), sliced
- Salad leaves and cucumber
- Cherry tomatoes
- Handful of cress or chives
- Salt and black pepper
Method
- Boil the eggs for 8–9 minutes, then cool in cold water, peel and roughly chop.
- Mix with the mayonnaise, mustard, spring onion and plenty of seasoning.
- Lay the leaves, cucumber and tomatoes in bowls.
- Spoon the egg mayo generously on top.
- Scatter with cress or chives and finish with black pepper.
Swaps and tips
A spoon of curry powder turns this into a coronation-style egg salad. No bread needed — the leaves do the job.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 4 g | 1 g | 34 g | 418 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
