Curried Egg Salad
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A fresh take on egg salad with a warm, tandoori-style kick. Soft-yolk eggs sit on a crunchy bed of greens, apple, and cherry tomatoes, then get drizzled with a creamy spiced aioli dressing and finished with chives.
Ingredients
- 5 Eggs
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4 tbsp Aioli Grail
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2 tbsp Titillating Tandoori
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½ lemon
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1 tbsp Man Grind Flakes
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½ bag about 60 grams Mixed Salad greens
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1 apple thinly sliced or julienned
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½ punnet of cherry tomato’s sliced
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Chives chopped
Directions
- Start with the dressing. Heat the oil in a small frypan over medium-low heat. Add the tandoori paste and cook for about 90 seconds, just to wake up the flavours. Take it off the heat and let it cool for a few minutes.
- Spoon the cooled paste into a bowl, add the aioli and squeeze in the lemon juice. Stir until smooth, then taste and season with Man Grind if needed. Set aside.
- For the eggs, bring a pot of water to a gentle simmer, almost boiling. Carefully lower in the eggs and start a 6-minute timer. Bring the water up to a light boil while they cook. When the timer goes off, drain immediately and run the eggs under cold water until completely cool to stop them cooking further. Peel once cooled.
To assemble, spread the salad greens on a platter or plates. Scatter over the sliced cherry tomatoes and apple.
Halve the eggs and place on top, then give them a light grind of Man Grind. Drizzle over the dressing, finish with chopped chives, and serve straight away.
