Ingredients and Equipment

Equipment
Sharp Cutting Knife
Vegetable Peeler
Cutting Board
Grater
Small pan

Ingredients
2 Eggs
Mayonnaise
1 Small Carrot
1 Small Salad Tomato or a few Cherry Tomatoes if you’d prefer
1 Spring Onion
some lettuce leaves. I tend to use romain or little gem because they are stronger and wrap well
Salt and Black Pepper for seasoning

Method

Start by boiling your eggs in a small pan for 8-10 minutes. Once they are done pour away the hot water and cover with cold water to stop them cooking further

To make the eggs easier to peel, crack the shells and let them sit in the cold water for a few minutes whilst you prep your salad. This will help the egg separate from the shell

Break off and rinse your lettuce leaves under cold water to ensure they are clean. You can leave them open as in the picture or add a second leaf on top. I like to add a second leaf on top to make it easier and less messy to eat

peel your carrot and chop off the end then grate it. Dice your spring onion finely and chop your tomato into small chunks

I recommend layering your carrot directly onto your lettuce to stop it from falling out

Peel your eggs and chop them into chunks in a small bowl before adding mayonnaise to taste. I would recommed a small tablespoon to keep it light. The sauce is more to bring the egg together and provide a little additional moisture than to cover the salad

Add your egg then top with your tomato and spring onion

Add fresh ground black pepper and a little salt to taste. Then, serve and enjoy!