Hard boil the eggs and cut them into quarters.
Wash and dice the avocado, tomatoes and peppers.
Wash lettuce and dry in a salad spinner. Arrange the vegetables and egg on the arugula salad. Chop the chives.
Mix mustard, sour cream, lemon juice, chives, salt, pepper and curry to a dressing and drizzle over the avocado and egg salad.
Preparation Tip:
Serve the salad with fresh wholemeal bread. The salad is also ideal to take to the office for lunch.
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