Egg salad with curry cream

Name: Egg salad with curry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 100 g frozen peas; 1 can(s) (314 ml) Tangerines; 100 g Salad Mayonnaise; 150 g Skimmed milk yoghurt; 1-2 TEASPOONS Curry; 7-10 Tbsp salt, pepper; 2-3 Spring onions; 7-10 Tbsp Chervil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
100 g frozen peas
1 can(s) (314 ml) Tangerines
100 g Salad Mayonnaise
150 g Skimmed milk yoghurt
1-2 TEASPOONS Curry
7-10 Tbsp salt, pepper
2-3 Spring onions
7-10 Tbsp Chervil

Directions

1
Hard boil eggs. Then quench, peel and let them cool down. Defrost peas
2
Drain the tangerines, collecting the juice. Mix mayonnaise, yoghurt, curry and 5-6 tablespoons of juice. Season to taste with salt and pepper
3
Clean, wash and finely chop the spring onions. Cut the eggs into eight pieces. Layer both with peas, mandarins and sauce in 4 glasses. Garnish with chervil. Serve with roasted toast
4
Drink: juice spritzer