Curried egg salad with pickled beets
Ingredients
- 5 ea Eggs - large
- 1/2 tbsp Curry powder
- 2 tbsp Mayonnaise
- 1/2 tbsp Yellow mustard
- Salt and Pepper to taste
- 1 stalk Celery, small dice
- 1 tbsp Fresh chives, snipped
- 2 sl Pumpernickel bread - toasted
- 4 ea Boston lettuce leaves
- 1/4 cup Radish - thinly sliced
- 3/4 cup Alfalfa sprouts
- 8 oz Pickled beetroot
Instructions
- Place the eggs in a saucepan of cold water, covering by about an inch. Bring to a boil then reduce the heat and simmer for 10 minutes.
- Prepare a large bowl with ice water. Drain the eggs and place in the ice water for about 5 minutes.
- Peel and chop the eggs and place in a large bowl.
- Toast the curry powder in a small dry skillet on low for 1 minute and allow to cool.
- Sprinkle the curry powder over the eggs then, add the mayonnaise, mustard, salt and pepper and gently stir to mix. Stir in the chopped celery and chives.
- Cut the toasted bread in half and top with the lettuce leaves, followed by the egg salad, radishes and sprouts. Top with the celery leaves and a sprinkling of chives. Add the beets to the side and serve.