The ultimate egg salad upgrade! Creamy egg salad packed inside a crusty cob loaf makes the perfect centrepiece for your next lunch or picnic. Easy to make, great for sharing and totally irresistible.
Egg Salad
Ingredients
7 eggs
1 tablespoon olive oil
1 brown onion, finely diced
4 rashers bacon, finely diced
2/3 cup sour cream
½ cup whole egg mayonnaise
2 tablespoons finely chopped chives
1 lemon, finely grated rind and 1 tablespoon juice
250g frozen spinach, thawed
Method
To make the egg salad, place eggs into a medium saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 5 minutes. Drain and cool. Peel eggs and cut 2 centre slices from one of the eggs and reserve for the bunny eyes. Chop remaining eggs and place into a large bowl
Heat oil in a frying pan over medium heat. Add onion and bacon and cook for 10 minutes or until tender and bacon is golden. Cool. Add to chopped egg
Add sour cream, mayonnaise, chives, lemon rind and lemon juice to egg mixture. Squeeze liquid from spinach and discard. Add the spinach to egg mixture. Stir until well combined. Season
Cob & Crudites
Ingredients
Crusty cob bread
2 black olives
1 bunch baby carrots, trimmed, peeled and halved, for dipping
1 packet qukes, halved lengthways
1 each red and yellow capsicums, sliced
Method
Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Trim top off cob to create a lid and remove soft bread from base leaving a 2cm border. Tear soft bread into 3cm pieces and place onto prepared baking tray. Spray with olive oil and bake for 20 minutes or until golden and crisp, adding the cob for the final 10 minutes. Cool
Place base of cob onto a large board. Spoon egg mixture into cob base. Serve egg salad cob with toasted bread, carrots, qukes and capsicum slices
