Vegetable Egg Salad with Curd Dressing

Instructions

1. 1

   Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the eggs, cool under cold water, peel, and chop them.

2. 2

   In a large mixing bowl, add the diced capsicum, grated carrot, and chopped onion.

3. 3

   In a separate small bowl, whisk together the plain curd, olive oil, salt, and black pepper to make the dressing.

4. 4

   Add the chopped eggs to the bowl with the vegetables.

5. 5

   Pour the curd dressing over the eggs and vegetables. Gently toss everything together until well combined.

6. 6

   Taste and adjust seasoning if needed. Serve chilled or at room temperature.