Egg salad with curry and brandy mayonnaise
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 8 Eggs
- 1 disc (200 g) cooked ham
- 1 Perennial celery
- 1 can(s) (425 ml) Pineapple in pieces
- 50 g flaked almonds
- 2 TABLESPOONS mayonnaise
- 1 Cup of skimmed milk-
- 7-10 Tbsp Yoghurt
- 1 TABLESPOON Curry
- 2 TABLESPOONS Brandy
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 collar Chives
Directions
- 1
Boil the eggs for about 10 minutes. In the meantime, dice the ham. Clean, wash and slice the celery. Drain the pineapple. Quench the eggs, peel and cut them into six.
- 2
Roast almond flakes in a dry pan until golden brown. Mix mayonnaise and yoghurt for the sauce. Season with curry, brandy, salt and pepper. Mix all ingredients with the sauce. Wash the chives, dab dry, cut into fine rolls and sprinkle over the salad
- 3
Plate: Waechtersbach
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