Creamy Egg & Watercress Salad

Creamy Egg & Watercress Salad

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.

  • Serves 4-6
  • Prep Time
  • Cook Time
  • 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
  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.
  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.
  3. Mix curry powder, mustard powder and lemon juice into Eta Thick & Creamy Mayonnaise. Drizzle over the salad. Serve.

Made With

You might also like

Chorizo & Pea Slice

Chorizo & Pea Slice
Smoked Fish Pie

Smoked Fish Pie
Savoury Mince on Toast

Savoury Mince on Toast
Shepherd’s Pie

Shepherd’s Pie

Rate and Review

2 Ratings

Log in or create a user account to comment.

Reviews (2)

Supuni's Rating
Annabelle's Review | Rating


easy and luscious. Hubby loves eggs.