Spicy egg salad

Ingredients for 2 servings:

• 6 eggs
• 1 bunch of spring onions
• 1 tbsp oil
• 1 tbsp curry powder
• 1 tsp tomato paste
• Mango chutney, 1 to 2 tbsp
• 1 tbsp lemon juice
• 2 tbsp water
• 6 tbsp Greek yogurt
• 1 pinch of salt
• 1 pinch of chili powder
• ½ bunch coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Boil the eggs hard for 7 minutes, then rinse under cold running water and let cool. Meanwhile, finely slice the spring onions. Heat the oil and fry the spring onions over moderate heat for 1 minute. Add the curry powder and continue frying. Then add the tomato paste, mango chutney, lemon juice and water and let stand for a few minutes. Transfer the mixture to a bowl to cool. Meanwhile, peel and roughly chop the eggs. Stir the Greek yogurt into the cooled mixture and season with salt and chili powder. Add the chopped eggs and chopped coriander and mix well. This egg salad tastes delicious on fresh farmhouse bread or ciabatta.