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Egg salad with curry

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Ingredients for 4 servings:

  • 8 eggs, hard boiled
  • 1 small can of peas
  • 1 small can of mushrooms
  • 1 cup of yogurt (skimmed milk yogurt)
  • 1 small jar of mayonnaise
  • salt and pepper
  • curry

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Slice the cooled, peeled hard-boiled eggs. Mix the yogurt with the mayonnaise, peas, and mushrooms. Season with salt, pepper, and curry powder. Add the eggs to the prepared sauce and let it sit in the refrigerator.

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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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