Curried egg mayonnaise

Curried egg mayonnaise

From
Posh Eggs
Serves
4
Prep
20 mins
Photographer
Louise Hagger

Spice up a traditional egg mayonnaise with hints of curry. This also makes a delicious filling sandwiched between thick slices of soft buttered farmhouse bread.

Ingredients

Quantity Ingredient
3 eggs
3 tablespoons mayonnaise
or 3 tablespoons Home-made mayonnaise
1 teaspoon curry powder
1 teaspoon lemon juice
1 teaspoon mango chutney
1/2 celery stick, finely diced
1 spring onion, finely diced
20g plump sultanas
1 little gem, leaves separated
pinch smoked paprika, to dust
few coriander leaves, to garnish
salt
freshly ground pepper

Method

  1. Place the eggs in a pan, cover with cold water and bring to the boil over medium-high heat. Lower the heat and simmer for 6 minutes. Drain and plunge the eggs into a bowl of iced water to cool quickly. Peel and chop.
  2. Mix the mayo, curry powder, lemon juice and chutney together. Season, then fold through the chopped egg, celery, spring onion and sultanas. Arrange eight little gem leaves on a plate, spoon the curried egg between them. Dust with a pinch of paprika and garnish with a few coriander leaves.
Tags:
eggs
breakfast
lunch
dinner
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