Egg salad with cheese and pineapple

Ingredients for 4 servings:

• 6 eggs, hard boiled
• 200 g cheese, butter cheese or mozzarella
• 2 tbsp mayonnaise (store-bought or homemade)
• ½ pineapple, chopped or a can of pineapple pieces
• Pineapple juice as desired
• Salt, to taste
• Pepper, freshly ground to taste, also some dried chili peppers (crushed red pepper)
• some curry
• some milk, low-fat
• some cream

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Recommended as a small appetizer

Chop the eggs, cheese, and pineapple into small cubes. Season with mayonnaise, pineapple juice, salt, pepper, curry powder, and half-and-half milk and cream. Adjust with lemon juice if desired; try using apple instead of pineapple. My quantities are flexible; feel free to use fewer eggs or more cheese, and more or less curry powder, if you like. Add pineapple juice and half-and-half to taste. It shouldn’t be too thick or too runny; creamy is best. Let the salad marinate in the refrigerator for a while.