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Egg salad with banana, pineapple and curry

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Ingredients for 2 servings:

  • 3 eggs, hard-boiled
  • 200 g pineapple, drained
  • 200 g banana(s), peeled
  • 200 g natural yogurt
  • 100 g sour cream
  • 1 dashes lemon juice
  • 1 tsp curry powder
  • salt and pepper

Instructions

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

without mayonnaise

Mix the yogurt, sour cream, and curry in a bowl. Season with salt and pepper. Chop the pineapple and bananas and stir them into the yogurt mixture. Peel the eggs and slice them with an egg slicer. Carefully stir them in. Let everything marinate well. Serve with baguette.

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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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