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Curry eggs on vegetable salad

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Ingredients for 4 servings:

  • 8 eggs, hard-boiled
  • 2 bags of mayonnaise
  • 1 pack of mixed vegetables
  • 1 apple
  • Cucumber(s) (pickles)
  • 100 g butter
  • 1 tsp curry powder
  • some lemon juice
  • salt and pepper
  • Mustard

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the eggs, carefully remove the yolks, and pass them through a sieve. Cream the butter until fluffy, add the egg yolks, and season to taste. Then pipe the curry cream into the egg halves using a piping bag and refrigerate. Dice the apple and pickled gherkins and mix with the cooked vegetables to make the mayonnaise. Season well. Arrange the vegetable salad on a platter, place the eggs on top, and garnish.

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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.

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