ELIZE’S EGG SALAD
8 Hardboiled eggs (cut into quarters)
1 Gherkin, finely diced
1 small shallot, finely diced
-fresh chives, finely diced (you can use dried)
Sauce:
1/2 cup mayonnaise
1 tsp brandy
1 tsp tomato sauce
1 tsp Worchestershire sauce
1 tsp Tabasco sauce
1 tsp Celery salt
1 tsp castor sugar
Mix all sauce ingredients
In a bowl, combine all other ingredients together with the sauce.
You can serve the salad on fresh ciabatta, or iceberg leaves.
Recipe and photo: Elize de Kock
