Ingredients
- 6 large eggs
- 18 cl of cider vinegar
- 1 tablespoon(s) of sugar
- 2 teaspoon(s) ground turmeric
- 1 teaspoon(s) of salt
- 3 tablespoon(s) mayonnaise
- 1.5 teaspoon(s) yellow mustard
-
yellow curry paste
- 4 slices of bread
Preparation
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Mix the vinegar, 18 cl of water, sugar, turmeric and salt in a one-liter jar. Reserve.
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Pour iced water into a salad bowl, set aside.
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Half fill a medium stainless steel pot with water (avoid aluminum, cast iron or unlined copper). Boil the water.
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Gently drop in the eggs, reduce the heat so that the water simmers, then cook for 8 minutes. Place the eggs in the bowl of iced water. Leave to cool for 2 minutes.
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Peel the eggs. Place them in the jar with the marinade, cover and refrigerate for at least 1 hour and up to 3 days.
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Chop the eggs and transfer them to a medium salad bowl. Add the mayonnaise, mustard and 1 tbsp. tablespoon of marinade. Mix.
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Spread a little curry paste on the bread and cover with the turmeric eggs.
