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Egg Salad

Rich and creamy egg salad
Prep Time30 minutes
Total Time30 minutes
Course: Salad, Side Dish, Spread
Cuisine: Dutch
Keyword: Salad, Spread
Servings: 1 bowl
Author: The Orange Baker

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.