in Recipes

Curry egg salad

updated

Spread the love

Ingredients for 6 servings:

  • 8 eggs, hard-boiled
  • 350 g apples, Cox Orange or similar (firm and sour)
  • 350 g gherkins (mild, preferably small gherkins)
  • 125 g Miracle Whip (or homemade mayo)
  • 150 g yogurt, whole milk
  • 3 tsp curry, medium hot
  • 2 boxes of cress

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

delicious with cress and apples, layered salad

Wash the apples, cut them into eighths, and remove any peel. Slice the apples and cucumbers. Immediately mix with 1-2 tablespoons of the cucumber juice. Mix the Curry Whip with the yogurt and 2 teaspoons of curry powder. Slice the eggs and cut the cress from the beets. Layer all the ingredients in a glass bowl. Drizzle Curry Whip between each layer. Dust with the remaining curry powder, garnish with some of the reserved cress, and refrigerate for 30 minutes before serving. This makes a great prep for parties.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Orange and rosemary bundt cake

Savory pumpkin pie