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When I was a child egg salads meant egg mushed up with mayonnaise….and that was all.   I wasn’t a huge fan of eggs (other than soft boiled – yum!) and I’d turned my nose up at mayonnaise ever since I’d realised what it was made out of.   For me, when I saw egg salad, I just thought of the farty smell.

egg strip summer salad

But it turns out that egg salad doesn’t have to be whiffy, boring or mushy! Egg salad can be a delicious thing of beauty.  Lion eggs have challenged me to create a Summery egg salad – so here it is 🙂

egg strip summer salad 3

You Will Need

An egg

Flat leaf parsley




Baby plum tomatoes

Prosciutto Ham


The basic premiss of this dish is that it’s a really lovely, healthy salad without the egg….but the egg just makes it so much more satisfying.

  • Build a base of leaves – small delicate leaves work best and I wouldn’t recommend rocket as it’s a bit too peppery.

salad leaves

  • Slice some ripe avocado and tomatoes onto your leaves and crumble over some feta.  Drizzle with a little olive oil.

salad feta avocado

  • There’s no need for salt as you’re going to add some delicious strips of prosciutto (nom nom nom).
  • Finely chop a bunch of flat leaf parsley and whisk together with two free range eggs.

egg parsley mixture

  • Warm a little olive oil in a small frying pan and pour in the egg.
  • Cook on a medium hob until the top is firm.  You’re basically creating a very thin simple onlette.

parsley egg

  • Allow to cool slightly before removing from the pan and slicing into thin strips.
  • Drape over your salad and eat hot or cold.

egg strip summer salad 2

It’s really tasty!!  But don’t take my word for it, give it a go – add some flavour texture and goodness to your salad.

Love Rachel




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