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    • Anchovies and Egg Salad

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories: 160, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 110mg, Sodium: 220mg, Carbohydrates: 4g, Protein: 11g
    Anchovies and Egg Salad is a simple yet delicious dish that will surely please the palate. It's a classic combination of flavours that are both savoury and light. The anchovies and eggs provide a salty taste balanced with creamy mayonnaise and mustard. The capers and parsley hint freshness, while the lemon juice adds a zesty brightness. This salad is a great way to add a little variety to your meal and can be served with various accompaniments.
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    Ingredients

    • 6 anchovy fillets
    • 2 boiled eggs, chopped
    • 1 tablespoon mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 teaspoon capers, chopped
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon freshly squeezed lemon juice
    • Salt and freshly ground black pepper, to taste
    • Lettuce leaves, for serving

    Method

      1. In a medium bowl, combine the anchovies, eggs, mayonnaise, mustard, capers, parsley, and lemon juice.
    • 2. Season with salt and pepper to taste.
    • 3. Mix the ingredients together until they are well combined.
    • 4. Serve the salad on a bed of lettuce leaves.

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