Curried Egg Salad Dip Variation Recipe

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Ingredients

  • 300g Full Cream Sour Cream
  • 250g Cream Cheese
  • 200g Feta
  • 1 bunch Spring Onions, Cut Small
  • 1/4 cup Oil
  • 1 tbsp Mudgeeraba Spices South Indian Vegetable Curry Masala
  • Mudgeeraba Spices Punjab Mango and Date Chutney
  • 1 dozen Hard Boiled Eggs, peeled and coarsely chopped

Directions

  1. 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.
  2. 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.
  3. Combine the cooled curry blend, the cheese and onion mixture and eggs.
  4. Serve on corn chip topped with Mudgeeraba Spices Punjab Mango and Date Chutney. Use as a sandwich spread or topping on a baked potato.
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