Egg salad with pineapples in a spicy home made mayonnaise recipe

Egg Salad with Pineapples in a Spicy Home Made Mayonnaise recipe

This article was published by: Matthew

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Ingredients

10	free range eggs, lightly hard boiled (8 minutes)
½	ripe pineapple (or canned)
½ bunch(es)	spring onion, green only or 1 bunch of chives
1	lemon
1	egg yolk (free range)
1 tsp	mustard, fruity
	salt and pepper
200 ml	rapeseed oil
50 ml	yoghurt
4 tbsp	curry powder
100 ml	fruit juice of your choice or the juice of the canned pineapples

Instructions

Heat the curry powder in a dry pan until fragrant, but take care not to burn the curry. Deglaze with the fruit juice. Stir until the mixture is creamy. Allow to cool.

Into a high vessel squeeze the lemon juice. Whisk in with a wire whisk or hand mixer the egg yolk, a generous pinch of salt and pepper and the mustard. Add the oil drop by drop first, then in a thin stream, whisking constantly until the mixture is thick and glossy. Stir in the yoghurt and at the end the curry and fruit juice mixture. Adjust the seasoning.

Peel and dice the pineapple. Chop the spring onion green or the chives. Peel and quarter the eggs. Place the eggs and the pineapples into a salad bowl and fold in the curry-mayonnaise.

Serve sprinkled with the spring onion green or the chives.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a