Cook’s tip: If you would prefer the dressing to have a thinner consistency, add some lime juice.
Variation: If you prefer, regular hen’s eggs can be used. Cook in a pot of simmering water for 7 minutes so the yolks will be set but still lightly creamy. Plunge into cold water and leave to cool, then crack the shells, peel and roughly chop. Gently stir the chopped eggs into the mayonnaise dressing, then pile on top of the salad greens.
Each serving: 14 g protein, 6.5 g fat of which 1.5 g saturates, 5.5 g carbohydrate, 3.5 g fibre, 144 Calories