Curried Egg Salad Recipe |
||
|
You will need :- 8 hard boiled egg small knob butter 1 level tablespoon mayonnaise or salad cream 1 level teaspoon curry powder salt to taste ½ cucumber 1 lettuce heart, quartered
Preparation Time:- 20 minutes
Cool eggs under running water and shell them. Slice in half across, scoop out yolks carefully with a teaspoon so as not to pierce whites. Cut a sliver from each rounded end so that the egg white 'cups' will stand firmly.
Mash the yolks with the butter, mayonnaise, curry powder and salt with a fork. Taste mixture and adjust seasoning, if necessary. Pipe back into the 'cups', dividing equally between them.
Wipe cucumber, score and slice 'turret' style (see Quick Tip below). Wash and drain the lettuce quarters carefully. Arrange stuffed eggs in the centre of a serving dish surrounded with the lettuce quarters, divided by cucumber slices. Serves 4.
Quick Tip
Making cucumber turrets: choose a well shaped cucumber. Make ⅛-inch incisions lengthwise in skin of cucumber using sharp pointed knife. Remove alternate strips of skin. Slice cucumber.
|
||