Close
user profile
Kraft User
Cook Book
Shopping List
Close Icon
Creamy Egg & Watercress Salad
Creamy Egg & Watercress Salad

Creamy Egg & Watercress Salad

2 Review(s)
Cook Minutes 18 Min
Prep : 10 minutes Cook: 8 minutes
Add To Meal Planner

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.

Add To Favourites Icon
What do I need ?
Select All
1 serving
Servings
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.
6 eggs
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
Add To Shopping List
How do I make it ?
Select All
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 Mayonise. Drizzle over the salad. Serve.
Made With
madewith image
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to List
Cancel
437220:437220
Similar Recipes
Have you tried?
Left Arrow
Right Arrow