Baltic Maid

Curried Egg Salad – Eiersalat mit Curry

Posted on | March 27, 2013 | 5 Comments

What would Easter be without eggs. But instead of making my usual recipe for egg salad I decided to try a different recipe this time. Thin apple slices give this salad extra crunch and freshness. I loved the contrast of textures in this dish. The dressing is made by using half yoghurt and half mayonnaise and seasoned with curry. It is a very tasty combination. Curry and eggs go very well together. I first tried this egg and curry combination when I made South African Curried Eggs which is an incredible delicious dish.

Add this salad to your Easter breakfast or brunch, or make it with leftover Easter eggs, or make it any other day of the year. Served with fresh bread and a salad, this even makes a perfect light meal.

Curried Eggsalad

Ingredients

  • 4-5 eggs, hard boiled and peeled
  • 3 tbsp mayonnaise
  • 3 tbsp plain yoghurt
  • salt, pepper, sugar
  • 1-2 tsp curry powder
  • 2 small apples
  • 2 spring onions, cut into thin slices
  • chiliflakes

Directions

Combine the yoghurt, mayonnaise, and the curry powder. Season to taste with a little bit of sugar as well as salt and pepper.

Quarter the apples, core them, and then cut them into thin slices. Mix them with the mayonnaise dressing.

Cut the eggs into quarters and arrange them on plates or in bowls. Then top the eggs with the apple-mayonnaise mixture. Sprinkle the spring onions and some chiliflakes over the salad.

Serve with fresh bread. Guten Appetit!

Recipe slightly adapted from essen & trinken. Für jeden Tag. Nr. 4. 2012.

Eiersalat mit Curry

Zutaten

  • 4-5 Eier, hart gekocht und gepellt
  • 3 EL Mayonnaise
  • 3 EL Naturjoghurt
  • Salz, Pfeffer, Zucker
  • 1-2 TL Currypulver
  • 2 kleine Äpfel
  • 2 Frühlingszwiebeln, in feine Ringe geschnitten
  • Chiliflocken

Zubereitung

Den Joghurt mit der Mayonnaise und dem Currypulver vermischen. Mit ein wenig Zucker sowie Salz und Pfeffer abschmecken.

Die Äpfel vierteln, entkernen und in dünne Scheiben schneiden. Mit der Joghurt-Mayonnaise verrühren.

Die Eier vierteln und auf Tellern oder in Schüsseln anrichten. Die Apfel-Joghurt-Mayonnaise über den Eiern verteilen und mit den grünen Zwiebelringen und ein paar Chiliflocken bestreuen.

Mit frischem Brot servieren. Guten Appetit!

Rezept leicht abgewandelt von essen & trinken. Für jeden Tag. Nr. 4. 2012.

Comments

5 Responses to “Curried Egg Salad – Eiersalat mit Curry”

  1. Julia {The Roasted Root}
    March 28th, 2013 @ 05:55

    Love this! I made curried deviled eggs last year and I was amazed at how well they turned out. I’d love to try your curried egg salad on a bed of greens or on a toasty roll. Looks beautiful, dear!

  2. BalticMaid
    March 28th, 2013 @ 13:29

    @ Julia: Thank you! :-) Curried deviled eggs sound delicious. I’ll have to try those.

  3. Katie Clark
    April 3rd, 2013 @ 10:47

    This sounds so delicious! I featured this recipe on my blog as a great way to use hardboiled eggs. I’m definitely going to try it!

    http://www.clarkscondensed.com/2013/04/Ways-To-Use-Hard-Boiled-Eggs.html

    (also, if you’d rather not be included, just let me know and I’ll take the link/photo down :)

  4. BalticMaid
    April 6th, 2013 @ 19:58

    @ Katie: Thank you for commenting here and featuring this recipe :-)

  5. Ways To Use Leftover Hard Boiled Eggs - Clarks Condensed
    June 13th, 2013 @ 10:32

    [...] Curried Egg Salad by Baltic Maid Homemade Potato Salad by My Own Blog Review Deviled Egg Salad Sandwiches by Julies Eats and Treats Pea Salad by The Kitchen is My Playground [...]

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