ELIZE’S EGG SALAD
You can serve the salad on fresh ciabatta, or iceberg leaves.
- 8 hard boiled eggs, cut into quarters
- 1 Gherkin, finely diced
- 1 small shallot, finely diced
- fresh chives, finely diced, you can use dried
- ½ cup mayonnaise
- 1 teaspoon brandy
- 1 teaspoon tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 teaspoon celery salt
- 1 teaspoon castor sugar
Mix all sauce ingredients.
In a bowl, combine all other ingredients together with the sauce.
Recipe and photo: Elize de Kock