Old fashioned egg salad

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Main Dish

3 servings

Very Easy

34 min

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Soft and crispy at the same time, this can be serve with a pasta dish at lunchtime.

Ingredients

• 8 eggs
• 1 stick celery, thinly sliced
• 1/2 red capsicum, thinly sliced
• 1/4 cup slivered almonds, toasted
• iceberg lettuce leaves
• 1 avocado, chopped

For curry dressing:

• 1/ 3 cup light sour cream
• 1/3 cup mayonnaise
• 2 teaspoons mild curry powder
• 1/4 cup chopped fresh chives (use half this amount if using dried chives)

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Preparation

• Take eggs from fridge and place in a saucepan. Cover with hot tap water and stand for 10 minutes.
• Place pot on stove and bring water to the boil, simmer for 9 minutes. Drain water and place eggs in bowl of cold tap water and allow to mostly cool.
• Peel eggs, and slice into quarters lengthways. Place eggs in a large bowl with capsicum, celery and almonds if using.
• To make dressing - simply combine all ingredients and gently add to eggs
  to serve.
• Place egg on top of lettuce, top with avocado.

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