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Egg salad, spicy

updated

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Ingredients for 2 servings:

  • 5 eggs
  • 100 ml mayonnaise
  • some pepper, freshly ground
  • 1 tsp salt
  • 60 ml whipped cream
  • 1 tsp paprika powder, from the shaker (sweet)
  • 1 tbsp mustard
  • 1 dash of ketchup
  • n. B. Curry
  • 1 dashes lemon juice

Instructions

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

well-seasoned egg salad as a spread or small snack

Boil the eggs hard for about 10 minutes, then rinse and cut into small cubes. In a bowl, combine the mayonnaise, whipped cream, salt, pepper, curry powder (to taste; it’s best to try a little first!), ketchup, lemon juice, mustard, and paprika. Add the diced eggs and mix gently with a spoon. I think this egg salad is very versatile. I like to eat it plain with a piece of toast, but it’s also great spread on a slice of bread or, especially, on a tramezzini (add a bit of lettuce!). If you like, you can use less mayonnaise, but I personally don’t like it as much.

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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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Egg salad, spicy