Currimbhoy Egg Salad

• 3/4 cup mayonnaise
• 1/2 cup chopped celery
• 2 cloves garlic, finely minced
• 1/4 cup green chillies, chopped
• 1/2 cup coriander leaves, roughly chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 slices white bread, cut into cubes (no crusts)
• 6 pieces hard boiled eggs (each cut into 6 wedges)
• 1/2 head leafy lettuce (romaine)
• 1/2 teaspoon white wine vinegar

1. Add the celery, garlic, chillies, coriander, lime juice, salt & pepper to the mayonnaise. Mix thoroughly.
2. Now gently fold into the chopped eggs.
3. To make the croutons, arrange the bread cubes on a baking sheet. Lightly drizzle with 1 tablespoon of the olive oil & bake in a low (130u0b0C) oven for 20-25 minutes, or until they are crisp and light golden brown.
4. Cut the lettuce leaves into 2 cm wide strips. Mix together the remaining 1 tablespoon of olive oil, 1/2 teaspoon of white wine vinegar, and a small pinch of salt. Dress the lettuce with this mixture.
5. Arrange the egg mixture on a bed of the lettuce leaves, and garnish with the croutons.

mayonnaise, celery, garlic, green chillies, coriander leaves, lime juice, freshly ground black pepper, olive oil, white bread, eggs, leafy lettuce, white wine vinegar

Taken from www.epicurious.com/recipes/member/views/currimbhoy-egg-salad-5a7fd5fd8f6d6d49746d6e3c (may not work)