Egg Salad Skewers
These eggy appetisers are perfect for Easter entertaining. The only cooking required is to boil eggs, then it’s just a matter of threading ingredients onto skewers and you’re done. Sounds eggcellent to us!
How long will it take?
20 minutes
What’s the serving size?
Serves 6
What do I need?
- 12 large eggs, fridge-cooled
- 250 g mixed salad leaves
- 150 g salami of your choice
- 250 g cherry tomatoes, halved
- Handful of alfalfa sprouts
How do I make it?
- Begin by hard boiling the eggs. To achieve the perfect consistency of firm white and fully cooked yolk, bring a large saucepan of water to the boil. When water is boiling gently place eggs in the water, then reduce heat so that the water is gently boiling. Cook for 10 minutes, then transfer eggs to a large bowl of cold water to stop the cooking process. Allow eggs to cool slightly (so that you can handle them without burning your fingers), then remove the shells.
- Cut eggs in half.
- Thread the “bottom” half of an egg onto a skewer, then thread on salami, salad leaves, alfalfa, and half a cherry tomato. Add some more salami, then finish with the “top” half of the egg.
TOP TIPS
Store eggs in the fridge before boiling them. This will ensure that the cooking time of 10 minutes is perfect.
Lower eggs into the boiling water using a slotted spoon.
Don’t overcrowd the saucepan otherwise the eggs will not cook evenly.
Removing eggshells from boiled eggs is easier if you peel the egg under water in a bowl. It is also easiest to start at the base of the egg.
