Preserved Lemon Egg Salad
This adds an exotic twist to an ordinary salad
Makes enough for: 1 batch Egg Salad
Ingredients
- 3 eggs, hardboiled, peeled and finely chopped
- 60 mls mayonnaise
- 2.5 mls sumac
- 10 g flat leaf parsley, finely chopped
- 1/2 preserved lemon, finely chopped
- salt and freshly ground black pepper to season
Method
- Place the eggs, mayonnaise and sumac into a bowl and mix to combine
- Add the parsley and preserved lemon and gently mix
- Season to taste and serve when ready