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Sundried Tomato and Egg Salad (Gluten Free, Dairy Free)

egg salad
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins
Servings 2
Best Season Summer
Ingredients
  • 4 eggs
  • mixed salad leaves
  • handful of cherry tomatoes
  • half cucumber (sliced)
  • 2 tbsp sundried tomatoes
  • For the dressing:
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper for seasoning
Instructions
  1. Place the eggs in small pan of water
  2. Bring to the boil and cook for 6 minutes
  3. Shell the eggs and then slice in half longways
  4. Whisk together the olive oil and balsamic vinegar to form the dressing, season to taste
  5. Toss the leaves, tomatoes and cucumber in the dressing
  6. Place the salad into two bowls and top with the eggs and sundried tomatoes