Curried Egg Salad Dip Variation Recipe
A delicious egg dip with a difference and packed with flavour..winning!
- In a pan on low heat add oil and Mudgeeraba Spices South Indian Vegetable Curry Masala. Fry gently, letting it bubble and being careful not to burn. Cool.
- In a food processer, chop the spring onions, add the feta cheese to crumble and then add the cream cheese and sour cream mixing well.
- Combine the cooled curry blend, the cheese and onion mixture and eggs.
- Serve on corn chip topped with Mudgeeraba Spices Punjab Mango and Date Chutney. Use as a sandwich spread or topping on a baked potato.