Another of my children’s favourites, this makes a brilliant lunch or picnic dish.
Ingredients
For the curried egg salad
- 150g bacon — finely diced
- ⅔ cup mayonnaise
- 2 teaspoons curry powder
- ½ teaspoon sugar
- ⅛ teaspoon ground ginger
- Salt and ground black pepper, to taste
- 1 rib celery — sliced
- 1 spring onion — chopped, plus extra to garnish
- 8 hard-boiled eggs — peeled
Method
For the curried egg salad
- Heat a little oil in a pan over a medium-high heat and fry the bacon until golden brown. Set aside.
- Combine the mayonnaise, curry powder, sugar, ginger, salt and pepper in a large bowl.
- Add the celery and spring onion and toss to coat.
- Cut the hard-boiled eggs into quarters lengthwise, add to the salad and stir gently to combine.
- To serve, transfer to a serving platter and top with the diced bacon and extra spring onion.