Cur­ried Egg Salad

Cosmopolitan (India) - - LIFESTYLIST -

“This easy-to-make and el­e­gantto-serve dish holds true to my type of cook­ing.”


2tbsp veg­gie oil 1/2 thinly sliced red onion 1/4tsp salt 1/2tsp su­gar

6 hard-cooked peeled eggs 1/2 red or­ganic pep­per seeded and diced

2tbsp minced cilantro 3/4 cup may­on­naise 1 small green ser­rano pep­per 2 cups of loosely packed spinach leaves 1.5tsp hot Madras curry power 1tbsp mus­tard pow­der French bread baguette


Heat the oil in a skil­let over medium heat to caramelise the onions, by frying for five min­utes un­til they be­come trans­par­ent. Add salt, su­gar, and ser­rano pep­per—sauté for an­other minute. As it changes colour, re­move from heat and set aside.

In a large bowl, mash the boiled eggs with a fork. Add the diced onion and bell pep­per, mix well.

In a sep­a­rate bowl, com­bine the re­main­ing in­gre­di­ents and mix well. Now add the eggs and mix.

Place the spinach leaves on thinly sliced pieces of the bread. Now heap the egg salad evenly onto each leaf. Top with the caramelised onions and serve.

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