A creamy, rich salad spread — perfect for on your melba toast, bread or baguettes.
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This recipe is an adaptation of the simple and tasty original, created by one of the most talented home chefs I know. I would be filled with joy whenever I could get my hands on a tub of this stuff.
With only a few ingredients and a few simple tasks you create something that is creamy, tasty and unique. The egg white in this salad is cut in small pieces. You can easily use a knife and do it by hand, but if you want even pieces in a jiffy, use an egg slicer like this.
Nutrition Facts
Serving Size 1 spoon
Servings Per Container 15
Amount Per Serving
Calories 57
Calories from Fat 38.7
% Daily Value*
Total Fat 4.3g
7%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 78mg
26%
Sodium 76mg
3%
Total Carbohydrate 2g
1%
Dietary Fiber 0.2g
1%
Sugars 0.6g
Protein 2.7g
5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Egg Salad
Rich and creamy egg salad
Servings: 1 bowl
Equipment
- Small bowl
- Egg slicer
- Knife
- Pan
Ingredients
- 7 eggs
- 100 grams mayonnaise use good quality
- 2 tsp curry powder
- 0.5 tsp tumeric powder
- 0.5 tsp garlic powder
Instructions
Preparation
- Hard-boil the 7 eggs. For perfect hard-boiled eggs, fill a pan with water with 1-2 inches of water above the eggs. Add a pinch of salt to prevent cracking and help with peeling.
- Bring the water to a boil. Lower the heat to light-medium, and set the timer for 12 minutes. The eggs need to be hard-boiled: the yokes need to be completely set, but you don't need the green-yolk stage. Twelve minutes is a perfect time. After 12 minutes, shock the eggs by running the pan with the eggs under cold water.
- Peel the eggs. Slice the egg whites as if you are cutting an avocado, leaving the egg yolk intact.
- Scoop out the egg yolks, and put in a bowl. Add the spices, and squish with a fork until the yolks resemble coarse sand. Add the mayonnaise and mix well.
- Using the egg slicer, slice the egg whites, and rotate the slices 90 degrees to get little cubes. You can get the same effect using a sharp knife.
- Add the egg whites to the bowl and mix well. Transfer the salad to a container you can close air-tight and refrigerate. Eat and repeat.