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
I like it, and I bet that dijon adds just the right kick!
ReplyDeleteI love a good egg salad!
ReplyDeleteI've never heard the term capsicum before. Learn something new everyday!
ReplyDeleteInteresting - love the spices!
ReplyDeleteI love that your runny egg "accident" turned out to be a wonderful addition to the dressing.
ReplyDeleteI love egg salad! And I agree -- good safe with the runny egg.
ReplyDeleteWe make curried chicken salad, but I never thought of curried egg salad. Great idea!
ReplyDeleteMmm... 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!
ReplyDelete