Today’s Tasty Pick: Biltong and Egg Salad

ByAsanda Mbayimbayi

Mar 23, 2026

Biltong and Egg Salad. Picture: The South African Poultry Association

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:

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.
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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By Asanda Mbayimbayi

Asanda Mbayimbayi is a multi-award-winning journalist, Lifestyle & Entertainment News Editor, and accomplished storyteller whose work spans digital lifestyle, entertainment, and hard news journalism. Recognised with the prestigious Galliova People's Hero Award in both 2025 and 2026, she has established a distinctive presence in the media landscape through authentic storytelling, editorial excellence, and an ability to connect compelling narratives with the audiences they serve. With a keen instinct for identifying stories that matter and a deep understanding of the relationship between media, culture, and audience engagement, Asanda approaches journalism with a commitment to substance, accuracy, and impact. Her editorial perspective combines the curiosity of an investigative mind with the sensitivity of a storyteller, bringing clarity to complex subjects and depth to stories that shape conversations. Beyond the newsroom, Asanda's expertise extends across research, content creation, production, book editing, and motivational speaking. A qualified Bible teacher, she also draws on her faith and spiritual insight to encourage reflection, personal growth, and meaningful transformation through words. Multifaceted by experience and purpose-driven by conviction, Asanda continues to explore the power of storytelling across platforms and disciplines. Whether shaping editorial narratives, developing compelling content, researching ideas, or inspiring audiences, her work reflects a commitment to thoughtful communication, creative excellence, and stories that leave a lasting impression. At the heart of her work is a belief that storytelling is more than the art of communicating information; it is a powerful tool for informing perspectives, amplifying voices, and creating meaningful connections.

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