I am so excited to share with you this colourful egg salad recipe. Oh…it is not the eggs that are colourful (at least not after they are shelled to make this salad!), it is the salad itself, which consists of healthy fruit and vegetables!
Truth be told, Easter wasn’t really a special festive day for me before I became a mother. Since my daughter goes to kindergarten, there is now always painting Easter eggs, making bunnies, and of course lots of chocolate.
Anyway, what do we do with all the cooked eggs during and after Easter? This is where my inspiration for this week’s recipe came from. I am sure everyone has ideas one way or the other about how to eat up these eggs. But I think everyone surely will welcome one more nice idea, especially if it is healthy and delicious! Perhaps it could even be an additional recipe for your Easter brunch? So do I get a ‘plus’ for this recipe from you?
(serves 4 children, or 2-3 adults, easily double)
I crumble crispy bacon on top of the salad as I love the extra flavour and texture, but feel free to omit it if you are going for a vegetarian version.
For the salad:
- 2 cooked eggs (hard boiled), shelled and sliced
- 4 handfuls of cherry tomato, halved
- 1 riped avocado, skinned, pitted and diced
- 4 slices of bacon, preferably organic
- Cress, for garinsh
For the dressing:
- A small bunch of tarragon, leaves picked
- 150ml plain yogurt
- 1 scant tbsp. Dijon mustard
- Juice of half a medium lemon
- 6 tbsp. olive oil
- Salt and pepper, to taste
Pan-fry the bacon on medium high heat until brown and crispy, transfer the bacon to a plate lined with kitchen paper. Set aside to cool.
Make the dressing by combining all dressing ingredients in a blender and whiz until well combined. Check the seasoning – the dressing should be slightly too sour and too salty. Transfer the dressing to a glass jar and set aside.
Divide all the salad ingredients equally into 4 serving bowls, drizzle each with the dressing, crumble the crispy bacon on top, finally garnish with some cress and serve.