Instructions
- Make the dressing: In a medium mixing bowl, combine the mayonnaise, wholegrain mustard, Seven Colours Grill Seasoning™, and 2 tablespoons of chopped parsley. Stir thoroughly until the mixture is smooth and well blended. The seasoning adds bold flavour while the mustard adds subtle tang and depth.
- Prepare the salad base: In a large mixing bowl, add the chopped hard-boiled eggs, cucumber, red onion, diced carrot, halved cherry tomatoes, cubed cheddar cheese, and crispy chopped bacon. For best texture, ensure all ingredients are cut into similar bite-sized pieces so they distribute evenly throughout the salad.
- Combine the salad: Pour the prepared dressing over the egg and vegetable mixture. Using a large spoon or spatula, gently fold everything together until all ingredients are thoroughly coated. Be careful not to overmix, as you want to preserve some texture in the eggs and vegetables.
- Garnish and serve: Once fully combined, sprinkle the final teaspoon of chopped parsley on top for a pop of colour and a fresh finish. Serve immediately, or chill in the fridge for 20–30 minutes to allow flavours to meld before serving.
Tips & Variations
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