Name: Creamy Egg & Watercress Salad
Prep time: 10 min
Cook time: 8 min
Yield: Makes 4-6
Ingredients: 6 eggs; 2 stalks celery, sliced; ½ cup alfalfa sprouts; Baby watercress sprigs; Mixed salad leaves; ½ tsp mild curry powder; ¼ tsp mustard powder; 2 Tbsp lemon juice; ½ cup Eta Thick & Creamy Mayonnaise

This is our modern take on a curried mayo egg salad. We love to flavour up the mayo taking its flavour to the next level with curry powder, mustard powder and lemon juice. It’s a deliciously simple tip to make this egg salad the hero this summer.

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Makes 4-6

Prep Time 10 minutes

Cook Time 8 minutes

Easy

Ingredients

6 eggs

2 stalks celery, sliced

½ cup alfalfa sprouts

Baby watercress sprigs

Mixed salad leaves

½ tsp mild curry powder

¼ tsp mustard powder

2 Tbsp lemon juice

½ cup Eta Thick & Creamy Mayonnaise

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Place the eggs in a saucepan. Cover with cold water. Bring to the boil and cook for 7-8 minutes. Drain and cool quickly in cold water. When cold, remove the shells and cut the eggs into quarters.

Step 2

Arrange a bed of salad leaves on a platter. Place the egg quarters on the lettuce. Scatter over the celery, alfalfa and watercress sprigs.

Step 3

Mix curry powder, mustard powder and lemon juice into Eta Thick & Creamy Mayonnaise. Drizzle over the salad. Serve.