Classic Kiwi Curried Egg Salad
This will bring back memories of summers gone by! This salad is made with Eta’s favourite Condensed Milk Style Dressing. Its unique flavour is essential to making this Kiwi classic. Bring it along to a BBQ or summer picnic and reminisce about the good ol’ days!
Makes 4-6
Prep Time 10 minutes
Cook Time 8 minutes
Ingredients
8 eggs
2 Spring onions, chopped
¾ tsp mild curry powder
½ cup 400ml jar Eta Condensed Milk-Style Dressing
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
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 thick slices. Step 2
2. Arrange a bed of salad leaves on a platter. Place the egg slices on the lettuce. Scatter over the spring onions. Step 3
3. Mix curry powder into Eta Condensed Milk-Style Dressing. Spoon over the eggs to cover. Serve. Tips
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Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
8 eggs
2
2 Spring onions, chopped
3
¾ tsp mild curry powder
4
½ cup 400ml jar Eta Condensed Milk-Style Dressing
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