Chopped egg salad flatbreads topped with watercress, featuring a mixture of hard-boiled eggs, red onion, cucumber, avocado, gherkins, dill, and chives on a fresh flatbread

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

  1. 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.
  2. 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.
  3. Spoon the chopped salad generously onto fresh flatbreads and garnish with watercress to finish.