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Egg salad with curry

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Ingredients for 2 servings:

  • 3 eggs
  • 3 tbsp mayonnaise (salad)
  • 3 tbsp yogurt
  • 1 tsp curry powder
  • salt and pepper
  • 1 pinch(s) of sugar
  • 1 small apple, sour
  • 2 spring onions

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Boil the eggs hard. Quarter the unpeeled apple and slice it thinly. Peel the spring onions and slice them very finely. Mix together the salad mayonnaise, yogurt, and curry powder. Season with salt, pepper, and sugar. Stir in the apple and the light green and white parts of the spring onion. Peel the eggs, quarter them, or even sixth them, and fold them in. Serve sprinkled with the remaining green spring onion rings. If you let the egg salad chill in the refrigerator for another half hour, it’s perfect.

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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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