The house two doors down just got a new puppy and it seems to have a penchant for barking at 4am in the morning.
(I’ve never been more grateful for our own old grey-haired monster, who patiently snoozes until we tell him it’s breakfast time)
Lying in bed sleepless, watching dawn creep into the room and listening to our furry neighbour bellow his good mornings all over the neighbourhood, I have plenty of time to think.
And what do I think about?
All that extra thinking time means time to think about eating, cooking and meal-planning.
And thus I’ve been spending my weekends in a blitz of food prep – making all those things I’ve been dreaming of eating at 4am.
This salad was one of my early morning musings. I made it, then I went for a nap.
Curried Egg Salad (makes around 3 cups)
- 4 extra large eggs
- 1 tbsp mayo
- 1/2 tsp cumin
- 1/2 tsp lemon juice
- 1 tsp finely chopped chives
- 1/4 tsp curry powder
- 1/2 tsp djion mustard
- 1/2 tsp celery salt
- 1/2 tsp black pepper
- Put the eggs in a saucepan full of water, bring to a boil. Let boil for 6 minutes then drain and let cool before peeling the eggs.
- Roughly chop the eggs in a bowl, season generously then stir in the rest of the ingredients.
- Store in the fridge. Ours lasted 2 days, it might’ve gone longer but we ate it.
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