Egg Salad and Kraft Salad Cream

Spring has decided to put in an early appearance in Queensland this year, which means a return to salads. I used to love summer salads when I was a kid in Britain. Hard boiled eggs, lettuce, tomato and spring onions covered with lashings of Kraft Salad Cream - my idea of Heaven.
There’s a big British ex-pat population in Queensland, and since moving here I have discovered lots of nostalgic products on the supermarket shelves, including - oh joy! - real English Kraft Salad Cream. It still tastes delicously tangy and summery, just as I remember it. It still comes out of the familiar jar in a slow, luscious flow. So I welcomed the warmer days with an English salad.
It’s so simple. To serve one, just hard boil a couple of eggs and cool in a bowl of cold water. This makes them easier to peel as well - you just squeeze the shell and it slides off. Halve the eggs, and shred two big crisp shredded lettuce leaves. Add a top, tailed and quartered tomato and a peeled, sliced spring onions (or shallots). The Kraft Salad Cream and a thick slice of crunchy fresh bread spread with cold butter does no good to the calorie count, but oh yum!

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