Crunchy curried egg salad

Crunchy curried egg salad

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

Egg salad is an essential topping on the Danish open rye sandwiches called smørrebrød. It’s traditionally quite heavy, so we usually make a lighter version using yoghurt, crunchy fruit and vegetables. Serve on top of some dark Danish rye bread.

Ingredients

Quantity Ingredient
6 eggs, (at room temperature)
a small handful pumpkin seeds, toasted
1 red apple, halved, cored and cut into 1 cm cubes
10 radishes, thinly sliced
5 asparagus spears, cut into 1 cm pieces
1 large bunch chives, snipped, including flowers when in season

Dressing

Quantity Ingredient
120ml plain yoghurt
2 tablespoons mayonnaise, (optional)
1 teaspoon ground curry powder
pinch cayenne pepper
sea salt

Method

  1. Place the eggs (using a spoon!) into a pan of boiling water. Lower the heat to medium and gently boil for 7–8 minutes. Toast the pumpkin seeds in a frying pan.
  2. Prepare the curry dressing by whisking all ingredients together in a small bowl and set aside.
  3. Remove the eggs from the heat and place the pan under running water. When the eggs have cooled, crack and peel each egg and chop into 1 cm cubes. Put into a bowl with the other ingredients. Stir gently with a large spoon (you don’t want to mash the eggs) so all ingredients are well coated in curry dressing. Put a nice handful of chives on top and serve.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again