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Egg Salad with Pineapple and Coconut Milk

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Egg Salad with Pineapple and Coconut Milk

The perfect egg salad with pineapple and coconut milk recipe with a picture and simple step-by-step instructions.

  • 4 Boiled eggs
  • 120 g Jacket potatoes
  • 230 g Freshly diced pineapple
  • 3 Spring onions
  • 0,5 Hot peppers
  • 1 Clove of garlic
  • 1,5 Kaffir lime leaves
  • 0,5 teaspoon Curry
  • 120 Milliliters Coconut milk
  • 120 Milliliters Lime juice
  • Green pepper from the mill
  • Salt
  1. Peel the eggs and jacket potatoes and cut into bite-sized pieces. Cut the spring onions into rings. Chop the clove of garlic and hot peppers. Crush the kaffir lime leaves with a mortar. Mix these ingredients with the pineapple, coconut milk and the curry.
  2. Season to taste with lime juice, salt and pepper.
Dinner
European
egg salad with pineapple and coconut milk

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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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