Tomato Egg Salad

Ingredients:

4 hard boiled eggs

60ml mayonnaise

5ml Dijon mustard

15ml white wine vinegar

30ml sour cream

Sea salt and freshly ground black pepper to season

2 tomatoes, chopped

1 red pepper, cut into bite size pieces

1 potato, boiled and chopped

15ml fresh chopped parsley

Method:

Bring a medium pot of water to a boil.

Boil eggs for 7-8 minutes.

Remove the eggs and let cool.

Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.

Place egg yolks in a bowl and mash with mayonnaise, mustard, vinegar and sour cream and then season to taste with salt and pepper.

Mix the dressing with the tomatoes, red peppers, potato, egg white and chopped fresh parsley.