Egg salad with corn and curry

Ingredients for 4 servings:

• 12 eggs, hard-boiled, diced
• 2 medium-sized onions, diced
• 2 tbsp curry powder, yellow
• 2 tbsp oil, not olive oil
• 2 small cans of corn, drained
• 1 small jar gherkins with chili, cut into small slices
• some cucumber juice
• 1 small jar of onion(s) (shell onions), optionally halved
• some salt
• 1 handful of raisins
• 1 handful of seeds (sunflower-pumpkin seed mix)
• 1 cup of yogurt
• 1 cup mayonnaise
• some cucumber juice, if necessary

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Place the diced eggs in a bowl. Microwave (or fry) the diced onions with the oil until translucent, then add the curry powder and sauté briefly with the onions (very important for developing the curry flavor!). Let cool and add to the eggs. Then add the remaining solid ingredients to the eggs and mix gently. Let stand for a few hours, if desired. Then mix together the dressing ingredients and toss into the salad. By the way, if you don’t like soggy raisins, please add them just before serving.