Currimbhoy Egg Salad Recipe

Name: Currimbhoy Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup mayonnaise; 1/2 cup chopped celery; 2 cloves garlic, finely minced; 1/4 cup green chillies, chopped; 1/2 cup coriander leaves, roughly chopped; 1 tablespoon fresh lime juice; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 4 slices white bread, cut into cubes (no crusts); 6 pieces hard boiled eggs (each cut into 6 wedges); 1/2 head leafy lettuce (romaine); 1/2 teaspoon white wine vinegar

Servings: persons

3/4 cup mayonnaise
1/2 cup chopped celery
2 cloves garlic, finely minced
1/4 cup green chillies, chopped
1/2 cup coriander leaves, roughly chopped
1 tablespoon fresh lime juice
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 slices white bread, cut into cubes (no crusts)
6 pieces hard boiled eggs (each cut into 6 wedges)
1/2 head leafy lettuce (romaine)
1/2 teaspoon white wine vinegar

1
Add the celery, garlic, chillies, coriander, lime juice, salt & pepper to the mayonnaise. Mix thoroughly.
2
Now gently fold into the chopped eggs.
3
To make the croutons, arrange the bread cubes on a baking sheet. Lightly drizzle with 1 tablespoon of the olive oil & bake in a low (130u00b0C) oven for 20-25 minutes, or until they are crisp and light golden brown.
4
Cut the lettuce leaves into 2 cm wide strips. Mix together the remaining 1 tablespoon of olive oil, 1/2 teaspoon of white wine vinegar, and a small pinch of salt. Dress the lettuce with this mixture.
5
Arrange the egg mixture on a bed of the lettuce leaves, and garnish with the croutons.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup mayonnaise, 1/2 cup chopped celery, 2 cloves garlic, finely minced, 1/4 cup green chillies, chopped, and more.

Yes, Currimbhoy Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Currimbhoy Egg Salad

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