About the Recipe
Egg salad taken up a notch served on a bed of spinach combined with cheese, onion and tomatoes and mixed with garlic mayo. Serve as a topping on a baked potato, crammed into pita bread, a side to go or bring it along to a potluck. A tasty and satisfying midweek dish.
4 Hard boiled Eggs- chopped
1 Cup Grated Mature Cheddar
1 Medium sized onion finely diced
12 Cherry Tomatoes halved (or 2 medium deseeded and chopped tomatoes)
1/2 Cup Fresh Tightly Packed Spinach ( extra if you wish to have spinach on the base of the bread)
(OPTIONAL: 4 Slices of Chopped Ham mixed in on step 2 or leave as is the next day you can add the ham if you wish)
1/3 Cup Mayonnaise
3 Cloves of Finely Crushed Garlic
1 Tablespoon Apple Cider Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
Prepare and have all the salad ingredients ready as above.
Place all the ingredients for the dressing into a bowl and mix well.
Add the ingredients of the salad in to the bowl of dressing and mix well.
Place egg salad in to a pitta bread and enjoy. Feel free to add more spinach as a base.
The image below i have added 1 slice of chopped ham. This egg salad recipe is incredibly tasty and versatile.