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Mielie and Egg Salad


Jan 30th 2012, 12:49

Serves 4-6

This salad looks impressive and is really quite easy to prepare. Get all your ingredients ready and arrange them in a beautiful glass bowl.

6 eggs
2 tins Rhodes Whole Kernel Corn, drained
1 tin Rhodes Garden Peas, drained
250-300ml mayonnaise
100ml natural yoghurt
Salt and freshly ground black pepper
1 lettuce (butter or cos)

Place the eggs in a pot containing cold water and bring to the boil. As soon as the water starts to boil, take note of the time and allow the eggs to cook for 7-9 minutes or until hard-boiled. Remove the shells and coarsely chop the eggs. Mix the corn, peas, mayonnaise and yoghurt and season to taste. Chop the lettuce finely and place in a large glass bowl. Place the corn mixture on top of the lettuce, sprinkle the chopped egg over and season with salt and pepper.

* This salad can stand in the fridge overnight. Just add the eggs shortly before serving.  

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