A recipe i learnt from my Grandma Falconer is Beef Salad. This mixture makes great take-to-the-field sandwiches, yet easily fits onto a bed of lettuce, use as a dip with crackers or chips, or eat by itself.
The starting point for the meat is about 1/2 lb of ground cooked roast, ground cooked chicken, or 1 6 oz can of tuna. I’ve tried this with lamb roast and turkey, and for whatever reason, it just doesn’t taste quite right. Personal taste – i love lamb.
- 6 hard cooked eggs
- 1 tablespoon mustard
- 1 tablespoon chopped pickles or pickle relish, optional
- 5-6 tablespoons mayonnaise
- pinch of salt and pepper, if desired
Peel and chop the eggs, either by hand or in a food processor. Place them in a medium sized bowl, then add the meat and other ingredients. Stir and mix thoroughly.
Voila! already ready to serve. This recipe if fully adjustable to your own tastes. Perhaps you prefer more meat to eggs or vice versa. Or a spicier mustard or more mayo.