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Egg Salad with Curry Dressing - Orgran


  • Prep Time: 35m
  • Serves: 4

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Ingredients

  • Egg Cooking Ingredients -
  • 6 eggs (eggs must be at room temperature and are best for hard boiling if they are a week old)
  • 1 teaspoon salt
  • 1 x 150g bag summer lettuce
  • Curry Dressing Ingredients -
  • plain yoghurt
  • 2 tablespoons egg mayonnaise
  • 1 tablespoon curry powder
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons ORGRAN Multigrain Crumbs with Quinoa

Method

  • Egg Cooking Method -
  • Preparation time includes time to cook eggs
  • 1. Place eggs into a large saucepan, cover with cold water, add 1 teaspoon salt to the water and bring water slowly to the boil. Boil for 1 minute.
  • 2. Remove saucepan from heat. Allow eggs to stand in water for 17 minutes.
  • 3. Remove eggs from saucepan and place into cold water. Allow eggs to cool down.
  • 4, Remove eggs from cold water. Tap eggs on the bench to crack shells. Remove shells and cut eggs into wedges.
  • 5. Place lettuce into a serving bowl.
  • 6. Make Curry Dressing.
  • Curry Dressing Method -
  • 1. Place yoghurt, mayonnaise, curry powder, oil, red wine vinegar and cayenne into an electric blender. Blend until smooth.
  • 2. To serve, pour dressing over salad.
  • 3. Top with ORGRAN multigrain crumbs.