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Low-fat egg salad with soy sauce

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Ingredients for 4 servings:

  • 8 eggs, hard-boiled and peeled
  • 1 shallot(s), finely chopped
  • 1 tbsp curry powder
  • 1 tbsp mayonnaise
  • 1 cup low-fat yogurt
  • 2 tbsp ketap manis
  • Chives for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Ketjap Manis makes the special taste

Split and roughly chop the eggs, add the shallot and curry powder. Marinate with ketjap manis. Mix the mayonnaise and yogurt and pour over the eggs. If desired, add a small, finely chopped gherkin. The egg salad should refrigerate overnight.

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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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