- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 4 eggs, hard-boiled
- 2 polskie ogorki pickles
- ¼ tsp dill
- ½ cup Kewpie mayonnaise
- ¼ tsp salt
- ½ tsp pepper
- ¼ tsp onion powder
- 1 tbsp curry powder (Clive of India, Keens or similar)
- 1 tbsp pickle juice
- sourdough bread, sliced and toasted
- spring onion, watercress or chives, to serve
Chilling time: 30 minutes
Instructions
- Peel and roughly chop the hard-boiled eggs. Finely chop the pickles and dill.
- In a large bowl, combine the eggs, pickles and dill with the remaining ingredients (with the exception of the toast, spring onion, watercress and chives).
- Spoon the curried egg mixture onto the toasted sourdough slices. Top with spring onion, watercress or chives.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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