Egg Salad recipe

Ingredients

1 cup (250 ml) Tangy and ultra-creamy mayonnaise

1 tsp (5 ml) Wholegrain mustard

1 Tbsp (15 ml) Seven Colours Grill Seasoning

2 Tbsp (30 ml) Fresh parsley, chopped

6 Eggs, boiled, peeled and chopped

1 English cucumber, chopped

½ Red onion, chopped

¼ Carrot, diced

¼ cup (60 ml) Cherry tomatoes, halved

¼ cup (60 ml) Cheddar cheese, diced

5 Rashers of streaky bacon, fried and chopped

1 tsp (5 ml) Fresh parsley, chopped

Method

In a bowl, mix mayonnaise, mustard, Seven Colours Grill Seasoning, and two tablespoons of fresh parsley to create the dressing.

In a large bowl, add eggs, cucumber, red onion, carrot, cherry tomatoes, cheddar cheese, bacon and one teaspoon of fresh parsley, and mix. Pour the dressing over the egg mixture and gently toss until well combined. Enjoy!