6 beautiful, free-range
chicken eggs
1 med. onion - chopped
½-1t curry rub or powder
mayonnaise
fresh ground pink
Himalayan salt
Put the eggs in a 2qt.
pan and cover with cold water. Place over high heat for 7 minutes.
By now they should be boiling. Reduce heat to a simmer and cover the
pan. Simmer another 8 minutes. Remove from heat, drain and rinse 2
minutes with cold, cold water. Peel, chop and add the remaining
ingredients using just enough mayonnaise to hold everything together.
Great for sandwiches or on top of a mount of fresh greens. Makes
about 4 servings. . .Lin
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