This contemporary tackle egg salad combines completely boiled eggs with fragrant curry paste, cool yogurt, and crisp greens. The dish brings collectively Japanese and Western flavors in a lightweight, refreshing meal that is good for lunch or a lightweight dinner. It is easy to make however appears to be like spectacular sufficient for firm.
Curried Egg Salad is my go-to recipe after I need one thing completely different from the standard lunch choices. I found this recipe throughout a scorching summer season after I wanted a no-fuss meal that wouldn’t warmth up my kitchen. The mixture of soft-boiled eggs, tangy yogurt sauce, and contemporary greens creates a satisfying dish that’s each filling and lightweight.
Concerning the Recipe
This recipe takes primary egg salad to new heights with yellow curry paste and a zingy Asian-inspired dressing. The combination of textures – from creamy eggs to crunchy zucchini and peppery watercress – makes each chew fascinating. It’s good for meal prep and might be tailored to make use of no matter greens you might have available.
Curried Egg Salad
Serving and Storing Options
Serves 4-6 individuals. Whole prep time: half-hour. Retailer the parts individually within the fridge for as much as 2 days. For finest outcomes, assemble simply earlier than serving. This dish works nice for picnics or lunch packing containers – simply pack the dressing individually.
Related Recipes
- 1. Traditional Egg Salad
- 2. Thai-Model Cobb Salad
- 3. Curried Rooster Salad
Curried Egg Salad
This contemporary tackle egg salad combines completely boiled eggs with fragrant curry paste, cool yogurt, and crisp greens. The dish brings collectively Japanese and Western flavors in a lightweight, refreshing meal that is good for lunch or a lightweight dinner. It is easy to make however appears to be like spectacular sufficient for firm.
Elements
- 1 tbsp Vegetable Oil
- 6 Eggs
- 1 Onion (chopped)
- 1 tbsp Yellow Curry Paste
- 4 tbsp Plain Yogurt
- 1/2 tsp Salt
- Contemporary Cilantro (handful, chopped finely)
- 1 bunch Watercress
- 2 Zucchini (lower into brief sticks)
For the Dressing:
- 1 Inexperienced Chilli (seeded and chopped finely)
- 1 tsp Fish Sauce
- 1 tsp Rice Wine Vinegar
- 3 tbsp Vegetable Oil
Directions
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Put the eggs in a pan.
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Cowl with chilly water and produce to a boil.
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Let it simmer for 10 minutes.
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Then drain and rinse in chilly water.
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Shell and halve.
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Warmth the oil in a medium pan and sauté the onion gently till softened however not browned.
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Take away from warmth and stir within the curry paste.
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Let cool barely earlier than stirring within the yogurt, salt and half the cilantro.
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Put aside.
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Organize the watercress and zucchini on a platter.
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To make the dressing, combine collectively the inexperienced chilli, fish sauce, vinegar and oil.
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Pour over the salad leaves.
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Organize the egg halves on high of the dressed salad leaves and spoon the yogurt combination on high.
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Garnish with the remaining cilantro.
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Serve.
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Continuously Requested Questions
Can I make this forward of time?
You may put together the parts as much as 2 days forward. Retailer the eggs, curry-yogurt combination, and greens individually. Combine all the pieces simply earlier than serving to maintain the greens crisp and contemporary.
How can I alter the spiciness?
Begin with much less curry paste and inexperienced chili, then add extra to style. You can even take away the chili seeds or use gentle curry paste for a gentler taste.
What can I substitute for watercress?
Arugula, child spinach, or blended salad greens work properly as alternate options. Search for leafy greens with a little bit of chew to enrich the curry flavors.
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