Æggesalat med karry (Curry Egg Salad)
This curry egg salad is so creamy, fresh, and full of flavor - it's the perfect hearty sandwich topping!
Ingredients
- 8 large eggs, boiled
- 1 stalk celery
- ½ small apple
- 2 stalks green onion
- 3 tbsp chopped parsley
- 3 tbsp mayonnaise
- 1/2 cup sour cream
- 1 tsp curry powder
- ½ tsp garlic powder
- 1 tsp mustard (optional)
- Squeeze of lemon juice
- Salt and pepper to taste
Instructions
- Boil eggs; you can do this by placing the eggs on the stove in a pot filled with cold water, then boil them for 10 minutes when the water starts boiling, and transfer to a bowl of ice water to stop the cooking. You can also just place the eggs into a pot with already boiling water and give them about 12 minutes, then transfer to an ice bath.
- Once the eggs have cooled down, peel the eggs; then chop or mash the eggs depending on how smooth you would like your egg salad.
- Chop your other ingredients for the salad - celery, apple, green onion, and parsley. You can make it as fine or as coarsely chopped as you would like!
- Add the chopped ingredients and the eggs to a bowl along with the mayonnaise, sour cream, curry powder, garlic powder, mustard, lemon juice, and salt and pepper. Mix together well.
- Taste and adjust for seasonings - you can add more salt and pepper if needed, or more lemon juice, just bearing in mind that the more liquid you add, the runnier the egg salad will be.
- Serve on bread - sandwich bread, rye bread, or crisp bread are all great options! Save in an airtight container and keep in the fridge for 3-4 days.