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Egg salad as a spread

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Ingredients for 6 servings:

  • 200 g butter
  • 5 eggs
  • 1 small onion(s)
  • 1 tsp vinegar
  • salt and pepper
  • curry powder

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Hard-boil the eggs, peel them, halve them, and remove the yolks. Whisk the softened butter with the egg yolks until smooth. Finely dice the egg whites and onion and stir in. Season with vinegar, salt, pepper, and curry powder. Let the egg salad set in the refrigerator.

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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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