Curried Egg Salad Recipe

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  • Vegetable Oil – 1 tblsp
  • Eggs – 6
  • Onion – 1, chopped
  • Yellow Curry Paste – 1 tblsp
  • Plain Yogurt – 4 tblsp
  • Salt – 1/2 tsp
  • Fresh Cilantro – handful, chopped finely
  • Watercress – 1 bunch
  • Zucchini – 2, cut into short sticks

For the Dressing:

  • Green Chilli – 1, seeded and chopped finely
  • Fish Sauce – 1 tsp
  • Rice Wine Vinegar – 1 tsp
  • Vegetable Oil – 3 tblsp


  1. Put the eggs in a pan.
  2. Cover with cold water and bring to a boil.
  3. Let it simmer for 10 minutes.
  4. Then drain and rinse in cold water.
  5. Shell and halve.
  6. Heat the oil in a medium pan and sauté the onion gently until softened but not browned.
  7. Remove from heat and stir in the curry paste.
  8. Let cool slightly before stirring in the yogurt, salt and half the cilantro.
  9. Set aside.
  10. Arrange the watercress and zucchini on a platter.
  11. To make the dressing, mix together the green chilli, fish sauce, vinegar and oil.
  12. Pour over the salad leaves.
  13. Arrange the egg halves on top of the dressed salad leaves and spoon the yogurt mixture on top.
  14. Garnish with the remaining cilantro.
  15. Serve.

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