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Eggs In Curry Mayonnaise

Western.Chefs's picture
Ingredients
  Eggs 4
  Crisp lettuce leaves 4
For the curry sauce
  Butter 15 Gram (1/2 Ounce)
  Finely chopped onions 1⁄2 Small
  Tomato juice 4 Tablespoon
  Worcestershire sauce 1 Dash
  Mayonnaise 1⁄4 Pint (1 1/2 Deciliter)
Directions

MAKING
1. In a sauce pan, place egg and add water to cover them.
2. Cover and bring it to boil, and then boil for 10 minutes.
3. Drain eggs and plunge into cold water.
4. When the eggs are cool enough to handle, remove the shells and keep submerged in cold water until required.
5. In a saucepan, melt butter.
6. Stir in the onion and fry gently for about 5 minutes until the onion is tender but not brown.
7. Stir in curry powder very well and fry gently for a further few minutes.
8. Remove the pan off the heat and stir in the tomato juice and the Worcestershire sauce.
9. Let the mixture cool down.

FINALISING
10. Into a bowl, measure mayonnaise, strain in the curry-flavored liquid and blend well.
11. Drain the eggs.
12. Using a wet knife, lengthwise cut each one into half.

SERVING
13. On each crisp lettuce leaf, arrange eggs in pairs.
14. Spoon curry sauce above the eggs and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Boiled
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Cook Time: 
15 Minutes
Servings: 
4

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