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.
What do I need ?
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.
2 stalk s 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 Mayonise
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How do I make it ?
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 Mayonise. Drizzle over the salad. Serve.