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Curried Egg Salad Pinwheels Recipe

Curried Egg Salad Pinwheels is a popular Continental Snack
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Assemble Recipe
Difficulty :
Easy
Preparation Time :
8 hours
Servings :
Serves 8
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 loaf white or brown bread, horizontally cut into 10 slices
  • 12 - peeled and chopped hard-cooked eggs
  • 125 ml (1/2 cup) butter, at room temperature
  • 50 ml (1/4 cup) - mayonnaise
  • 50 ml (1/4 cup) - yogurt
  • 15 ml (1 tbsp) - Mango chutney
  • 125 ml (1/2 cup) finely chopped Celery
  • 50 ml (1/4 cup) golden Raisins
  • 30 ml (2 tbsp) chopped fresh coriander
  • 15 ml (1 tbsp) curry powder or curry paste
  • A small bunch - Cucumber sticks
  • How to Make Curried Egg Salad Pinwheels:

    1. Discard top and bottom crusty slices. Trim edges of remaining slices.
    2. Spread each slice lightly with butter.
    3. Combine 12 peeled and chopped hard-cooked eggs with mayonnaise, yogurt, mango chutney, celery, golden raisins, fresh coriander and curry powder.
    4. Spread filling on bread. If desired, place cucumber sticks across short end of bread.
    5. Roll up into cylinder.
    6. Wrap each roll tightly in plastic wrap.
    7. Refrigerate for at least 8 hours.
    8. Slice each roll into 4 or 5 sandwiches.





     

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