Easy Curried Egg Dip (4 Ingredients)
A beloved family classic, the Curried Egg Dip is a timeless favourite crafted by my Mum for as long as I can remember. With just 4 ingredients and a mere 5 minutes of preparation, this quick-to-make dip is an ideal addition to your upcoming gatherings with family and friends.
Ingredients
- 300g tub sour cream (Do NOT use light sour cream)
- 40g packet French onion simmer soup (Do NOT use salt reduced)
- 2-3 teaspoons curry powder
- 2 hardboiled eggs, roughly chopped
TO SERVE
- Crackers of choice
- Vegetable crudités
Instructions
- Place all ingredients into a bowl and stir until thoroughly combined.
- Cover and chill for at least 1 hour before serving.
- Serve with your choice of crackers and/or vegetable crudités
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SOUR CREAM
Do NOT use 'Light' Sour cream. It will not set and the dip will be runny. I have learnt this from many occasions.
It's also best to use a good quality sour cream rather than home brand varieties. I can't guarantee it will set with this type. Sometimes it does and sometimes it doesn't (I still can't work out why.......) so its just best to use a good quality one. I have never had a problem with it setting when using these. i.e Dairy Farmers, Bulla etc are a good choice. - SOUP MIX
Do NOT use a 'salt reduced' dip, again it will be runny. I also suggest using the Continental brand or equivalent.