Egg salad with corn and curry

Ingredients for 8 servings:

• 10 large eggs (free-range eggs)
• 1 can corn kernels
• 1 can mushrooms, sliced
• 1 jar Miracel Whip, reduced fat
• 1 cup sour cream
• 1 tbsp, leveled curry powder
• 1 large lemon(s), the juice
• salt and pepper
• garlic powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Boil the eggs hard. Rinse with cold water and let them stand in cold water until cold! In the meantime, mix the Miracle Whip, sour cream, and curry powder until creamy and add the lemon juice. Season with pepper, salt, and garlic powder. Drain the mushrooms and let them drain well, as well as the corn. Add these ingredients to the cream and carefully fold in. Peel the eggs and cut them into slices or (if you prefer them finer) into cubes and stir them into the mixture (very carefully so you can still see the eggs later). Let everything sit in the fridge for about 1 hour. Season again if necessary before serving. We serve this salad at almost every barbecue and it’s gone in no time. It also goes well with fondue.