Egg salad with homemade curry mayonnaise and pineapple

Ingredients for 4 servings:

• 10 eggs, soft-boiled
• ½ pineapple, ripe, or from the can
• ½ spring onion(s), only the green part, alternatively chives
• 1 lemon(s)
• 1 egg yolk
• 1 tsp mustard, fruity, e.g. orange mustard
• salt and pepper
• 200 ml rapeseed oil
• 50 ml yogurt
• 4 tbsp curry powder
• 100 ml fruit juice (if using canned pineapple, use the juice from the can)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the curry powder in a dry pan or toast it slightly. Be careful not to burn it! Deglaze with the fruit juice and mix well; a smooth paste should form. Let it cool. Use a tall container to make the mayonnaise. Juice the lemon, whisk the egg yolk, a good pinch of salt, pepper, and the fruit mustard with a whisk or hand blender, then slowly stir in the oil drop by drop until the mixture thickens. Then be bolder and add the oil in a thin stream until the mixture reaches a firm consistency. The egg and oil should be roughly the same temperature before mixing so they combine well. To make the mixture more homogeneous and lighter, mix in the yogurt and finally combine with the curry and fruit juice mixture. Season to taste. Peel the pineapple, quarter it, remove the stem, halve it again, and dice it. Trim, wash, and finely slice the onion. Peel, rinse, and quarter the eggs. Gently combine the eggs and pineapple, add the curry mayonnaise, and gently fold in. To serve: Place the egg salad in a decorative bowl and sprinkle with the onions.