Make it four ways ~ Messy Egg Salad with Meg Yonson


Cook this Messy Egg Salad once and eat it for days in many different ways! It keeps well in the fridge, is a great entertaining side and is full of fresh, vibrant ingredients. @megyonson has used GOOD FAT Aioli as the perfect creamy base, which we love as it’s made with Australian olive oil instead of inferior seed oils found in traditional store-bought aioli.  Pop it on some sourdough toast for breaky, scoop it up with some Boulder Canyon Chips, or make it for lunch in a sandwich, this recipe is super versatile and very yummy!



INGREDIENTS
6 free-range eggs 

4 radish, finely diced 

1 Lebanese cucumber, finely diced

2 stalks celery, finely sliced 

¼ cup gherkins, finely chopped 

½ red onion, finely diced 

¼ cup finely chopped dill leaves 

1 teaspoon sweet paprika 

2 teaspoons Dijon mustard 

⅓ cup Good Fat Aioli 

½ lemon, juiced 

½ teaspoon sea salt flakes 

Pinch freshly ground black pepper


METHOD

  1. Bring a medium pot of water to a boil. Once boiling, turn the heat to low so there's no bubbles and gently place the eggs in. Turn the heat back to high and boil the eggs for 8 minutes. Remove eggs from the pot with a slotted spoon and place into a large bowl filled with ice. Once eggs are completely cool, peel them and roughly chop.

  2. Add the remaining ingredients to the bowl with the chopped eggs and toss gently to combine. Leaving a little rustic. Use as below! 


Serving Suggestions

  1. Serve garnished with some herbs, when you’re asked to “bring a plate” to your next BBQ. 

  2. An appetiser alongside some good-fat potato crisps made with olive oil or avocado oil.

  3. Eat with crispy bacon on sourdough for a delish breakfast.

  4. Scoop into two slices of bread for a quick work lunch.
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Undivided Food