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Egg dip with curry

updated

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Ingredients for 4 servings:

  • 10 large eggs
  • 400 g mayonnaise or tartar sauce
  • 2 tsp, leveled curry
  • 8 small gherkins or 3 – 4 larger pickled gherkins
  • ½ tsp paprika powder
  • ½ tsp marjoram, dried
  • some salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes well with fondue or as a spread

Hard-boil the eggs, peel them, and finely dice them. Mix the mayonnaise or tartar sauce (depending on your taste; I use a variety of flavors) with the curry powder, paprika, and marjoram. Finely chop the gherkins and add them to the mayonnaise. Mix everything with the eggs and season with salt.

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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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