Summary

Ingredients

• 10 egg (s), organic, boiled until soft as a wax
• 0.5 ½ pineapple, ripe (or canned)
• 0.5 ½ spring onion (s), only the green, (alternatively chives)
• 1 lemon (s)
• 1 egg yolk, organic
• 1 teaspoon mustard, fruity
• salt and pepper
• 200 ml rapeseed oil
• 50 ml yogurt
• 4 tablespoon curry powder
• 100 ml fruit juice, (if using canned pineapple the fruit sauce it)

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Instructions

1. Heat the curry dry in a pan or roast it a little. Be careful not to let it burn! Deglaze with fruit juice and stir well, it should be a creamy paste. Let cool down.
2. Use a tall container to make the mayonnaise. Juice the lemon, whisk the egg yolk, a good pinch of salt, pepper and the fruit mustard with a whisk or hand blender and then slowly stir in the oil drop by drop until the mixture binds. Then become more courageous and add the oil in a thin stream until the mass has reached a firm consistency. The egg and oil should be roughly the same temperature before mixing so that they combine well. To make the mixture more homogeneous and lighter, mix in the yoghurt and finally mix it with the curry fruit juice mixture. Season again to taste.
3. Peel and quarter the pineapple, remove the stalk, halve again and cut into cubes.
4. Clean and wash onions and cut into fine rings. Peel, wash and quarter the eggs. Gently mix the eggs and pineapple, add the curry mayonnaise and fold in carefully.
5. Serving: Put the egg salad in a decorative bowl and sprinkle with the onion leek. Good Appetite!