Curried egg is a classic, but this dip could be even better! It’s creamy, tangy and also a huge hit at parties.
Will you make it this weekend?
- 45g chicken noodle instant soup
- 3 hard-boiled eggs, chopped
- 1 and 1/4 cup milk
- 1 tbsp plain flour
- 1 tbsp margarine
- 1 onion, chopped
- 1 tsp curry powder
- Melt margarine in saucepan, add the onion, cook until soft, add curry powder and plain flour.
- Gradually add milk. Add chicken soup, bring to a boil, then simmer on low for 5 minutes.
- Combine eggs.