Curried Egg Salad with Pickled Beets

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 28 G., saturated fats 6 G., proteins 20 G., carbohydrates 31 G., fiber 6 G., cholesterol 473 mg, sodium 903 mg, sugar 11 G.

This spring egg salad recipe is especially useful after Easter, when there are plenty of eggs left. It gets its wonderful flavor from curry powder, which is toasted in a pan beforehand to enhance the flavor. In addition to hard-boiled eggs and spices, the salad also includes mayonnaise, mustard, celery, and chopped chives. Serve the salad on slices of black bread with lettuce leaves, crisp radish slices, and alfalfa sprouts. It's a spring-like, juicy, healthy, and nutritious salad. Enjoy with pickled beets.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 large eggs
1 tbsp. curry powder
1/3 cup mayonnaise
1 tbsp mustard
2 small stalks celery, chopped (about 1/2 cup) + celery leaves for serving
2 tbsp chopped fresh chives, plus extra for serving
4 pumpernickel slices, toasted and halved
8 Boston lettuce leaves
0.5 cup thinly sliced radishes
1.5 cups alfalfa sprouts
1 can (450 g) pickled beets, dry and chop

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, celery, black bread, beet, radish, alfalfa shoots, curry

Cooking the dish according to the recipe:

Place the eggs in a large saucepan and cover with cold water to a level of 2 cm. Bring to a boil, then reduce heat and simmer for 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer them to the ice water; let cool for 5 minutes. Peel and chop the eggs, and transfer to another large bowl.
Meanwhile, in a small dry skillet over low heat, toast the curry powder, stirring frequently, for 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper. Stir gently. Add the chopped celery and green onions.

Layer the lettuce leaves on the bread, then add the egg salad, radishes, and alfalfa sprouts; top with celery leaves and more chives. Serve with the beets.

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