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Egg salad with curry à la Gabi

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Ingredients for 4 servings:

  • 2 tbsp apple cider vinegar
  • 200 g natural yogurt (1.5% fat)
  • 1 tsp Madras curry powder
  • Salt and pepper, white from the mill
  • ½ bunch fresh chives, cut into fine rolls
  • 2 tsp rapeseed oil
  • 2 small apples, unpeeled, pitted (200 g), cut into cubes
  • 100 g celery, thinly sliced
  • 6 medium-sized eggs, hard-boiled, peeled, quartered

Instructions

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

Combine apple cider vinegar, yogurt, curry, salt, pepper, chives, and oil. Stir in apples, celery, and eggs.

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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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