salt
4 tablespoons water
150 g (5 oz) frozen peas
4 hard-boiled eggs
4 tomatoes
225 g (8 oz) lean boiled ham
225 g (8 oz) grapes
2 tablespoons mayonnaise
150 ml (1/4 pint) pint low-fat natural yogurt
2 tablespoons tomato ketchup
2 tablespoons wine vinegar
4 tablespoons cold vegetable stock
1 teaspoon paprika
1 bunch parsley to garnish
4 tablespoons water
150 g (5 oz) frozen peas
4 hard-boiled eggs
4 tomatoes
225 g (8 oz) lean boiled ham
225 g (8 oz) grapes
2 tablespoons mayonnaise
150 ml (1/4 pint) pint low-fat natural yogurt
2 tablespoons tomato ketchup
2 tablespoons wine vinegar
4 tablespoons cold vegetable stock
1 teaspoon paprika
1 bunch parsley to garnish
method
1. Salt and boil the water, add the peas, cover the pan and cook over a low heat for 6 minutes. Drain the peas in a sieve and leave them to cool.
2. Cut the eggs into wedges.
3. Wash and dry the tomatoes and cut them into wedges. Cut the ham into strips. Halve the grapes and remove the seeds. Mix all these ingredients together in a bowl.
4. To make the salad dressing, beat the mayonnaise with the yogurt, ketchup, vinegar and stock and season with salt and paprika. Fold the dressing into the salad ingredients.
5. Cover the bowl and leave to stand in the refrigerator for a few minutes.
6. Wash, dry and chop the parsley. Before serving, sprinkle the egg salad with parsley.
Serve with: bread or toast.
2. Cut the eggs into wedges.
3. Wash and dry the tomatoes and cut them into wedges. Cut the ham into strips. Halve the grapes and remove the seeds. Mix all these ingredients together in a bowl.
4. To make the salad dressing, beat the mayonnaise with the yogurt, ketchup, vinegar and stock and season with salt and paprika. Fold the dressing into the salad ingredients.
5. Cover the bowl and leave to stand in the refrigerator for a few minutes.
6. Wash, dry and chop the parsley. Before serving, sprinkle the egg salad with parsley.
Serve with: bread or toast.
serving amount
serves 4
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