Egg salad with curry mayonnaise

Name: Egg salad with curry mayonnaise
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 jar(s) (314 ml; draw-off weight: 175 g) Mandarin Oranges; 250 g Salad cream; 150 g Whole milk yoghurt; 1-2 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g frozen peas; 1 collar Spring onions; 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 jar(s) (314 ml; draw-off weight: 175 g) Mandarin Oranges
250 g Salad cream
150 g Whole milk yoghurt
1-2 TEASPOONS Curry Powder
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g frozen peas
1 collar Spring onions
7-10 Tbsp Chervil

Directions

1
Boil eggs in water for about 10 minutes. Drain the mandarin oranges and collect the juice. Mix salad cream with yoghurt, curry and 5-6 tablespoons of mandarin juice. Season to taste with salt and pepper.
2
Drain the eggs, rinse with cold water and peel. Let them cool down. Cook the peas in boiling salted water for 3-4 minutes, drain, rinse with cold water and drain. Clean and wash spring onions and cut into rings.
3
Cut the eggs into eighths. Layer eggs, peas, spring onions and mandarin oranges with the curry sauce in 4 glasses. Garnish with chervil. Serve with toasted bread.