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Egg salad with mango and chicken

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Ingredients for 4 servings:

  • 5 eggs
  • 1 mango(s)
  • 350 g chicken breast
  • 1 bunch of spring onions
  • 2 tsp curry paste, hot
  • some salt
  • 1 egg(s)
  • 1 tsp mustard
  • 250 ml sunflower oil
  • some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Boil 5 hard-boiled eggs, peel them, and slice them. Cut the chicken breast into strips, sear them, and then let it cool. Peel and dice the mango. Slice the spring onions into rings. Place a quarter of the mango cubes and 2 teaspoons of curry paste in a blender and puree into a paste. Make a mayonnaise from the egg, mustard, lemon juice, and vegetable oil. Place the mayonnaise in a bowl, add the mango-curry mixture, and whisk to combine. Season with salt. Add the remaining mango cubes, the chicken, the spring onions, and the sliced ​​eggs. Mix everything thoroughly and let it sit in the fridge for about an hour.

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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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