Sunday, 2 March 2014

Egg Curry with Capsicum

 Egg Curry with Capsicum by Carole's Chatter

To make this Egg Curry with Capsicum (which you may know as bell pepper) I boiled 8 eggs using the technique that I have blogged about previously here.  Actually that is how I intended to do them but I messed up and instead of letting them sit in the hot water I put cold water on them straight away.

So a rescue mission was in order.  First I boiled the kettle and poured the hot water over the eggs and let them sit for a couple of minutes.  But the first egg I peeled was still runny – I put the runny bit into the dressing so it wasn't wasted – actually may have been a blessing in disguise.

So after another sit in hot water for 15 minutes this time the eggs were hard boiled enough to peel and use.

I sliced up a small sweet capsicum (bell pepper).

The dressing was made up of:

One runny yolk of an egg
2 tablespoons of mayo
1-2 teaspoons of curry powder (the one I used was a mix of coriander, cumin, chilli, ginger, mustard, turmeric, salt and spices)
Mustard – Dijon
Salt and pepper

A simple but tasty salad.
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  1. I like it, and I bet that dijon adds just the right kick!

  2. I've never heard the term capsicum before. Learn something new everyday!

  3. I love that your runny egg "accident" turned out to be a wonderful addition to the dressing.

  4. I love egg salad! And I agree -- good safe with the runny egg.

  5. We make curried chicken salad, but I never thought of curried egg salad. Great idea!

  6. Mmm... egg salad! We're almost to egg salad time with Easter around the corner - I'm glad to have another use for hard-boiled eggs!


Your comments are most welcome. Cheers