Curry Egg Salad

(Ready in about: 10 min | Servings: 6)


Ingredients:



6 eggs

2 spring onions, minced

¼ cup crème frâiche

2 cups water

1 tablespoon dill, minced

1 tablespoon curry paste

2 teaspoon mustard

Cooking spray

Salt and black pepper to taste


Directions:



Grease а cake pan with cooking spray. Carefully crack in the eggs. To the inner pot, add water. Set the pan with the eggs on а reversible rack.

Seal the pressure lid, choose Pressure, set to High, and the timer to 5 minutes; press Start. Once ready, do а quick release. Drain any water from the eggsin the pan. Loosen the eggs on the edges with а knife. Transfer to а cutting board and chop into smaller sizes.

Transfer the chopped eggs to а bowl. Add in onion, mustard, salt, dill, crème frâiche, curry powder, and black pepper.