Snack
Curried egg cups in endive
The curry powder is fried in a little butter before it goes into the mayonnaise, which takes ninety seconds and is the difference between this and egg mayonnaise with dust in it.
2gnet carbs
20gfat
10gprotein
230kcal
Per serving20 minServes 4
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Ingredients
For the whole dish · serves 4
- Eggs6
- Mayonnaise2 oz
- Endive leaves8
- Lemon1
- Curry powdera teaspoon, bloomed in butter
- Fresh cilantroa few leaves
- Sea saltto taste
Method
6 steps · 20 minutes
- Boil the eggs 8 minutes for a yolk that is set but still bright, then straight into cold water.
- Fry the curry powder in a pat of butter for 90 seconds until it darkens and smells nutty, then let it cool completely.
- Chop the eggs roughly with a knife rather than mashing them with a fork. This should have pieces in it.
- Fold the cooled spiced butter into the mayonnaise first, then the egg, so the color goes through evenly.
- Lemon and salt at the end, and taste it. Egg absorbs far more salt than seems reasonable.
- Spoon into the endive just before serving. Filled early, the leaves go limp and weep.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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