Name: Egg, Prawn and Asparagus Salad
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 tbsp Light Mayonnaise; Juice and zest of a lime; Freshly ground black pepper; 8 medium boiled eggs, peeled and quartered; 2 bunches blanched asparagus; 16 large cooked prawns, peeled and deviened; 2 tbsp finely chopped chives

The secret to How to boil the perfect egg

How to boil eggs

4 tbsp Light Mayonnaise
Juice and zest of a lime
Freshly ground black pepper
8 medium boiled eggs, peeled and quartered
2 bunches blanched asparagus
16 large cooked prawns, peeled and deviened
2 tbsp finely chopped chives

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In a bowl mix together the mayonnaise, lime juice and zest, season to taste
Arrange eggs, asparagus and prawns onto a plate and drizzle with lime mayonnaise, sprinkle with chives

Tips & Hints:

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking

In a bowl mix together the mayonnaise, lime juice and zest, season to taste
Arrange eggs, asparagus and prawns onto a plate and drizzle with lime mayonnaise, sprinkle with chives

Tips & Hints:

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking

In a bowl mix together the mayonnaise, lime juice and zest, season to taste
Arrange eggs, asparagus and prawns onto a plate and drizzle with lime mayonnaise, sprinkle with chives

Tips & Hints:

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking

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