Curried Egg Mayo (LC)
Ingredients
- 8 boiled eggs, peeled
- 1 small red onion, finely diced
- Bunch of fresh parsley (optional)
- 2 tbsp full-fat Greek yoghurt
- 1 heaped tbsp mayonnaise
- 1 heaped tsp curry powder
- ½ tsp cumin
- 1 tsp paprika
- 1 tbsp low sodium soy sauce
- Black pepper to taste
- Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
Instructions
Chop the boiled eggs to your preferred texture (chunky or finely mashed).
Add the red onion and parsley (if using) to the eggs in a bowl.
Mix in the Greek yoghurt, mayonnaise, curry powder, cumin, paprika and soy sauce.
Season with black pepper.
Stir well to combine. Egg mayo is best served cold. Once prepared, place into the fridge for 30 minutes or overnight.
Before serving, taste test and adjust seasoning if needed.
Serve alongside the fresh salad.
The curried egg mayo shown in the image is served with rocket, cucumber, pickled beetroot, and sauerkraut.
Note - If making in advance, add fresh parsley just before serving.