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Main Ingredients | Eggs, Curry powder |
Cuisine | Fusion |
Course | Salads |
Prep Time | 26-30 minutes |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 6 eggs , boiled and peeled
- 1 teaspoon curry powder
- 2 medium potatoes , boiled and peeled
- 1 head iceberg lettuce , soaked in water
- 1 head lollorosso lettuce , soaked in cold water
- 1 head romaine lettuce , soaked in cold water
- 4 tablespoons mayonnaise sauce
- 1½ tablespoons red chilli sauce with vinegar
- 1 teaspoon mustard sauce
- 1 fresh red chilli flower to garnish
Method
- Drain and tear all the lettuce leaves and put into a bowl. Add 2 tbsps mayonnaise and mix with hands. Transfer them into a serving bowl.
- Cut potatoes into big cubes and put into the same bowl. Quarter the eggs. Keep aside 2-3 pieces for garnish and put the rest in the bowl.
- Take 2 tbsps mayonnaise in another bowl, add red chilli sauce with vinegar, curry powder and mustard sauce and mix well. Add it to the egg-potato mixture and mix well.
- Put this salad over the lettuce, garnish with the reserved egg pieces and a fresh red chilli flower and serve immediately.
Nutrition Info
Calories | 909 |
Carbohydrates | 47.2 |
Protein | 58.6 |
Fat | 52.4 |
Other Fiber | Iron-10.9 |
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