Curried Egg Salad
“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.