Today’s Tasty Pick: Biltong and Egg Salad

Morning, morning… MORNING!

Ah yes—Monday has entered the chat. A fresh new week, full of opportunities, possibilities… and just a tiny bit of “who told Monday to come back so fast?”

I hope you are doing fantastic wherever you are. On my side? It’s raining. Not the soft, romantic kind—the “stay in bed and rethink your life choices” kind. Honestly, it’s been raining the whole weekend. But hey, we are grateful… even if the weather is testing our commitment to productivity.

Now that I have finally pulled myself together and shown up, we can officially begin our daily food meeting. Please bring your appetite and your curiosity because today’s topic is not here to play.

The star of the show? Oh, just something legendary: Biltong and Egg Salad.

Look, it’s Monday. We need strength. We need focus. We need something that says, “I have got this,” even if we absolutely do not. And that, my friend, is where eggs come in—our loyal, dependable, never-let-us-down hero. Add some biltong into the mix? Now we are not just surviving Monday… we are dominating it.

Alright, enough suspense. Let me show you how to make this delicious meal.

How to make Biltong and Egg Salad

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Cost per recipe: Serves 4 for under R110

Ingredients:

• 4 eggs
• 125 ml (½ cup) creamy salad dressing
• 750 ml (3 cups) shredded ice berg lettuce
• 2 handfuls cherry tomatoes, halved
• ½ cucumber, chopped
• 100 g biltong, thinly sliced
• Salt and pepper

Method:

1. Bring a small saucepan, ¾ 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.
2. 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.

*The image and recipe were supplied by The South African Poultry Association

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