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By Chef Chandan Prajapati

Boiled Egg Salad with Cherry Tomatoes and Cocktail Sauce

INGREDIENTS 

Whole eggs boiled and peeled - use 2 to 3 ggs

Lettuces like lollo rosso or iceberg or romaine -  use few leaves 

Cherry tomato cut into halve -  use 8 to 10 numbers 

Salt and Pepper to taste 

Fresh coriander leaves for garnish 

FOR THE COCKTAIL SAUCE 

Mayonnaise - use 4 tbsp of ready-made mayonnaise easily available in the market 

Tomato ketchup -  1 tbsp

Chilli sauce - 1/2 tsp

Tabasco - few drops 

Worcester sauce - 1/2 tsp

Whipped cream - 1 tsp

Lemon juice - 1/2 a tsp

Brandy (optional) - 1/2 tsp

Salt and Pepper to taste 

METHOD 

Cut the boiled eggs into wedges with a sharp knife.  Keep aside.  

Wash the lettuce leaves with cold water and keep in a perforated utensil to drain of excess water. 

Take a clean plate. Arrange the lettuces on the plate.  Gently place the cut eggs and halved cherry tomatoes  on the lettuce base.  Sprinkle salt and pepper on the salad.  

Now make a cocktail sauce by whisking all the ingredients for the sauce.  Gently pour the sayce on the salad.  

Garnish with fresh chopped coriander leaves and serve cold. 

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