Egg Salad with Pineapples in a Spicy Home-Made Mayonnaise

Egg Salad with Pineapples in a Spicy Home-Made Mayonnaise

Ingredients

10free range eggs, lightly hard boiled (8 minutes)
1/2ripe pineapple (or canned)
1/2 bunch(es)spring onion, green only or 1 bunch of chives
1lemon
1egg yolk (free range)
1 tspmustard, fruity
salt and pepper
200 mlrapeseed oil
50 mlyoghurt
4 tbspcurry powder
100 mlfruit juice of your choice or the juice of the canned pineapples

Preparation Method

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

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.