Curried Egg Salad Recipe Nz
Whisk in curry powder.
Curried egg salad recipe nz. Heat coconut milk in a small saucepan over moderate heat. Bring water to cover the eggs to a boil and bring to a rolling bowl. Peel and halve the boiled eggs.
Remove the cover and place the eggs in cold water. A simple switch to low fat mayonnaise will save 100 calories and more than 10 grams of fat per serving. Turn off the heat cover the pan and let the eggs steep for 10 minutes.
Divide chopped lettuce leaves among serving plates. Cook and whisk for 1 minute or until fragrant. Cook the potatoes in boiling salted water until tender 5 to 7 minutes.
Meanwhile chop four boiled eggs. Low carb curry egg salad recipe notes. Slice the remaining two eggs into wedges for the garnish and set aside.
If desired top with tomato and sprinkle with pepper. Turn off heat cover the pan and let the eggs sit for 20 minutes. Stir in eggs and green onions.
Place the eggs in a saucepan. Arrange a bed of salad leaves on a platter. Meanwhile prep the remaining ingredients and add them to a medium bowl.