Curried Egg Salad (Coronation Eggs)
A Curried Egg Salad works in all seasons, at any event. Serve it as part of an elegant lunch buffet, as a sandwich filler, or a light snack.
Equipment
- 1 Saucepan
Ingredients
- 16 eggs
- 1 teaspoon cooking oil
- 2 tablespoon curry paste
- 3 tablespoon mango chutney
- 190 grams (⅔ cup) plain yogurt e.g., Greek yogurt
- 190 grams (⅔ cup) mayonnaise
- 2 spring onions /salad onions
- 4 tablespoon flaked almonds
- 4 tablespoon coriander leaves /cilantro
- salt and pepper
Instructions
- Hard boil the eggs in a large saucepan for 10-12 minutes, then drain and allow to cool.
- Place a frying pan over medium heat and dry fry the flaked almonds until browned. Remove to a plate to cool.
- Add a teaspoon of oil to the now empty pan and then fry the curry paste for a couple of minutes until fragrant.
- Mix the cooked curry paste with the mayonnaise, yogurt, lime juice, and mango chutney.
- Peel the eggs and cut them into quarters.
- Spread most of the curry sauce on a serving platter and arrange the boiled eggs on top. Garnish with the toasted flaked almonds, and chopped spring onion and herbs.
Notes
I normally allow 2 eggs per person as a main dish.
It helps to mix the curry paste into a small amount of the yogurt or mayonnaise to loosen it, and then mix that into the remainder of the ingredients.
Nutrition
Calories: 361kcalCarbohydrates: 9gProtein: 13gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 340mgSodium: 290mgPotassium: 215mgFiber: 1gSugar: 6gVitamin A: 1148IUVitamin C: 2mgCalcium: 102mgIron: 2mg
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