Curried egg salad
Our take on the traditional egg salad, which can be eaten on its own, as a side or in a sandwich; mix diced boiled egg, broccoli florets, walnuts, apple, and asparagus together with a light curry mayonnaise dressing. Delicious!
|6 medium eggs|
|½ head of broccoli, broken into florets|
|A handful of green seedless grapes, halved|
|1 small apple, diced|
|5 asparagus, roughly chopped into small pieces|
|150g natural yoghurt|
|1 tsp curry powder, or to taste|
|¼ tsp cayenne pepper|
|Salt and black pepper, to taste|
Mix the curry dressing ingredients together in a large bowl and set aside.
Bring a large saucepan of water to the boil and reduce heat to a simmer. Place the eggs in to boil for 6-7 minutes.
Meanwhile, place another saucepan of water on a high heat and bring to the boil. Place the broccoli florets in it and simmer for five minutes.
Remove both and allow to cool under cold tap water. Once the eggs are cool, peel and dice.
Add the eggs and broccoli into the bowl with the walnuts, grapes, apple and asparagus. Carefully toss everything together so as not to mash the eggs. Serve immediately.
Alternative: A plain egg salad will also do the trick. Chop some tomatoes, scallions and boiled eggs and mix together with some shredded lettuce leaves and mayonnaise. A classic egg salad!
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