Egg curry and lettuce / pineapple salad. Chop the lettuce and place on the bottom of a serving bowl. Cut the pineapple to small pieces. Add the chicken and pineapple bits over the salad, in the centre of the bowl.
Tear lettuce leaves into bite-sized pieces and combine with pineapple and cucumber pieces. Pour the dressing on the salad and toss lightly. If desired, top with tomato and sprinkle with pepper. You can have Egg curry and lettuce / pineapple salad using 7 ingredients and 10 steps. Here is how you cook it.
Ingredients of Egg curry and lettuce / pineapple salad
- You need 4 of eggs.
- It’s of Coloured peppers.
- You need 1 of onion.
- Prepare of Cooking fat.
- You need 1 of tomato diced.
- It’s of Ginger.
- It’s of Garlic.
Place the pineapple slice on top of the lettuce, in the center. Sprinkle the cheese so that it covers the lettuce and the pineapple. Spread the mayo from the center of the salad outward. Combine Russian dressing, soup mix, preserves and curry powder in a small bowl; mix well.
Egg curry and lettuce / pineapple salad instructions
- Wash the egg's..
- Boil the egg's for 15 mins. Leave to cool..
- Wash the onion, tomato, Ginger, garlic, en the peppers..
- Heat the pan, add 2 spoons of cooking fat..
- Add garlic and ginger..
- Add the peppers and tomato..
- Cook on a low heat for 5 min..
- Remove the egg shells and add the eggs to the peppers..
- Garnish with coliander..
- Serve with lettuce salad en pineapple..
Back then my mother used only mayonnaise (a lot!). Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Mix the curry mayonnaise into the mashed eggs and season to taste. Mash slightly with a fork to break up yolks.