Curried egg and celery salad on cucumber rounds
A spiced egg salad served on fresh cucumber bases.
Open in the appPer serving
- Calories
- 173 kcal
- Protein
- 15.4 g
- Carbohydrates
- 5.7 g
- Fat
- 9.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggs2
- Celery20 g
- Nonfat Greek yogurt20 g
- Curry powderto taste
- Cucumber100 g
- Saltto taste
Contains: lactose, eggs, celery,
In season: June – September
Method
- Bring a small pan of water to the boil, lower the eggs in gently with a spoon and hard-boil them over medium heat for 9 minutes, until the yolk is set.
- Cool them in cold water for a few minutes, peel and roughly chop them with a knife.
- Meanwhile wash the celery, remove the strings and cut it into very small dice.
- Mix the eggs and celery with the Greek yoghurt, curry powder and salt.
- Wash the cucumber, cut it into slices about 1 cm thick and top them with the egg salad.
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