Old Fashioned Egg Salad

An old fashioned egg salad using mayonnaise and curry powder served on a bed of shredded lettuce.  Soft and crispy at the same time, this was served with a pasta dish at lunchtime.  Other serving ideas are:  serve on a large lettuce leaf for each individual, use the egg mixture for a sandwich or focaccia filling.

Note the method for boiling the eggs.  Eggs will peel easily and keep their shape.

Ingredients:

8 eggs

1 stick celery, thinly sliced

1/2 red capsicum, thinly sliced

1/4 cup slivered almonds, toasted (optional, I didn't use)

iceberg lettuce leaves

1 avocado, chopped

For curry dressing: 

1/ 3 cup light sour cream

1/3 cup mayonnaise

2 tsps mild curry powder

1/4 cup chopped fresh chives (use half this amount if using dried chives)

Method:

• 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