|10||free range eggs, lightly hard boiled (8 minutes)|
|1/2||ripe pineapple (or canned)|
|1/2 bunch(es)||spring onion, green only or 1 bunch of chives|
|1||egg yolk (free range)|
|1 tsp||mustard, fruity|
|salt and pepper|
|200 ml||rapeseed oil|
|4 tbsp||curry powder|
|100 ml||fruit juice of your choice or the juice of the canned pineapples|
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.