Recipe of the day: Biltong and egg salad

2026-03-23 - 12:30

Eggs are one of the easiest ways to boost the nutritional value of everyday meals, including something as simple as a salad. With South Africans eating far fewer vegetables than recommended, adding eggs to salads is a practical way to create meals that are both more satisfying and nutritious. So, the next time you toss together a salad, remember adding an egg might be the simplest way to make it healthier, heartier and even more delicious. Recipe supplied by: Eggcellentfood.co.za Serves 4 Preparation time: 15 minutes Cooking time: 10 minutes Cost per recipe: Serves 4 for under R110 ALSO READ:Recipe of the day: Amasi marinated ostrich steak with fruity avo mint pesto Ingredients 4 eggs 125 ml (1⁄2 cup) creamy salad dressing 750 ml (3 cups) shredded iceberg lettuce 2 handfuls cherry tomatoes, halved 1⁄2 cucumber, chopped 100 g biltong, thinly sliced Salt and pepper Method Bring a small saucepan, 3⁄4 full of water, to a boil. Reduce the heat to low, add the eggs and simmer for 10 minutes for hard-boiled. Cool under cold running water. When cool enough to handle, peel and cut in half. Blitz 2 of the egg yolk halves with the dressing until smooth. Place the lettuce, tomatoes, cucumber, eggs and biltong on a platter. Season with salt and pepper. Serve with the dressing. Print Recipe of the day :Biltong and egg salad Eggs are one of the easiest ways to boost the nutritional value of everyday meals, including something as simple as a salad. With South Africans eating far fewer vegetables than recommended, adding eggs to salads is a practical way to create meals that are both more satisfying and more nutritious. Whether soft-boiled, poached, or sliced over crisp greens, eggs make it easy to transform everyday salads into nourishing meals. So, the next time you toss together a salad, remember adding an egg might be the simplest way to make it healthier, heartier, and even more delicious. Author: Thami Kwazi Ingredients 4 eggs 125 ml (1⁄2 cup) creamy salad dressing 750 ml (3 cups) shredded iceberg lettuce 2 handfuls cherry tomatoes, halved 1⁄2 cucumber, chopped 100 g biltong, thinly sliced Salt and pepper Instructions for 10 minutes, for hard-boiled. Cool under cold running water. When cool enough to handle, peel and cut in half. Blitz 2 of the egg yolk halves with the dressing until smooth. Place the lettuce, tomatoes, cucumber, eggs, and biltong on a platter. Season with salt and pepper. Serve with the dressing.