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Egg salad with a twist

Prep Time:

20 Mins

Cook Time:

5 minutes


4 - 6



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


Step 1

Prepare and have all the salad ingredients ready as above.

Step 2

Place all the ingredients for the dressing into a bowl and mix well.

Step 3

Add the ingredients of the salad in to the bowl of dressing and mix well.

Step 4

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.

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