This was for lunch today, fast and easy to make. I made sandwich bread last the weekend, so something to fill the sandwich was needed. I had eggs in the fridge and it was obvious that I was going to use them for something before the last use date arrived. So egg salad it is 🙂
EGG SALAD SPREAD WITH CURRYDRESSING
4 HARDBOILED EGGS
2-3 TBSP. CREME FRAICHE
1 TBSP. MAYONNAISE
1 TSP. CURRY POWDER
½ TSP. DRIED BASIL
SALT AND PEPPER
Peel the eggs and use an egg slicer to cut them into strips and cubes.
If you have no egg slicer then you have to make due with a knife.
Put them in a bowl and sprinkle with a little salt and pepper.
Mix the dressing of creme fraiche, mayo, curry, basil and season with salt and pepper.
Fold eggs and dressing together.
The salad can be store for a week in the refrigerator.
The egg salad can be used on a good piece of rye bread or in a delicious sandwich with salad and vegetables