Chopped Egg Salad Flatbreads
Our take on TikTok’s ‘chopped salad’ craze, we couldn’t think of a simpler, more speedy way of making the perfect eggy flatbread filling this summer for a quick brunch, lunch or tea. Trust us, it’s delicious!
Make this salad exactly how you like it – don’t like onion, out it goes. Want more protein, swap some mayo for greek yoghurt. Only have parsley in the fridge, in it goes! We do recommend the gherkins though – that small hit of tang is a great contrast to the rich egg mayo.
5 mins
Serves 4 people
Ingredients
- FOR THE SALAD
- 4 hard-boiled Free Range 'Big N Free' eggs
- 1/4 small red onion
- 1/4 cucumber, roughly chopped
- 1/2 large avocado, peeled and stoned
- 4-5 pickled gherkins, sliced
- 5g dill
- 5g chives
- 3 tablespoons mayonnaise
- Sea salt and cracked black pepper
- TO SERVE
- 4 flatbreads, of your choice
- Watercress
Method
- Peel the eggs and discard the shells. Place on a large chopping board and slice in half. Add the red onion, cucumber, avocado, gherkins, dill and chives to the board.
- Squeeze over the mayonnaise and season generously with salt and pepper. Using a large knife to roughly chop all the ingredients together to form a chunky mixture – you may want to stir the ingredients a little with a spoon to ensure all the ingredients have combined.
- Spoon the chopped salad generously onto fresh flatbreads and garnish with watercress to finish.