Japanese egg salad – A recipe for an easy and creamy Japanese-inspired egg salad with curry and Tabasco. This egg salad is so delicious and perfect to serve on a lunch table. The egg salad is made by boiling eggs, cutting them in half, removing the yolks and mashing them with mayonnaise, curry, Tabasco, salt, pepper, and sour cream. Then the egg whites are chopped and folded into the creamy yolk mixture.
This is a slightly different method from the classic egg salad, for which I have an easy recipe here.
This egg salad is inspired by Japanese egg salad used in a Japanese Egg Sando “Tamago Sando,” for which I also have a recipe here. In this version, I’ve made it a bit different by adding curry and crème fraîche. I brought this egg salad to a Christmas lunch, and people loved it. It’s perfect for Christmas or Easter lunch.
I use real mayonnaise, the kind that comes in a pouch, as I think it gives the best flavor. I also use two types of curry: hot curry and mango curry. You can absolutely use regular curry, but make sure to taste it as sometimes you need more curry than you might think.
The egg salad can easily be made the day before serving. Enjoy!
Japanese egg salad
Ingredients
Instructions
Boil the eggs for 7 minutes. Peel the eggs and cut them in half. Remove the yolks and place them in a bowl. Mash them together with mayonnaise, curry, and Tabasco. Fold in the crème fraîche and season with salt and pepper to taste.
Finely chop the egg whites with a knife and fold them into the yolk mixture to create a creamy egg salad. Garnish the egg salad with garden cress. Chill the egg salad until ready to serve. Enjoy!
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