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.
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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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.
Arrange a bed of salad leaves on a platter. Place the egg quarters on the lettuce. Scatter over the celery, alfalfa and watercress sprigs.
Mix curry powder, mustard powder and lemon juice into Eta Thick & Creamy Mayonnaise. Drizzle over the salad. Serve.