Egg salad in curry mayonnaise

Name: Egg salad in curry mayonnaise
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1/2 pack (150 g) frozen peas; 8 Eggs; 1 glass (370 ml) Mushrooms; 150 g Mayonnaise; 150 g Low-fat curd; 100 ml apple juice; 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 7-10 Tbsp Sugar; 1/2 bunch Dill

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1/2 pack (150 g) frozen peas
8 Eggs
1 glass (370 ml) Mushrooms
150 g Mayonnaise
150 g Low-fat curd
100 ml apple juice
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
7-10 Tbsp Sugar
1/2 bunch Dill

Directions

1
Defrost peas at room temperature. Boil eggs in boiling water for about 9 minutes until hard, rinse with cold water, peel and cut into six. Drain mushrooms on a sieve and cut them in half as desired. Mix mayonnaise, quark, apple juice and milk to a creamy mixture and season with salt, pepper, curry and sugar. Fold eggs, peas and mushrooms into the mayonnaise. Wash the dill, dab dry and chop. Serve salad sprinkled with dill and curry powder
2
Bowl: pillivuyt