Curried eggs
Ingredients
- For the eggs:
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10 medium British Lion eggs, hard boiled
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Water for boiling
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Pinch of salt
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For the curry mayonnaise:
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Creamy mayonnaise
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3-4tbsp mild-medium curry powder or paste
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2-3tbsp mango chutney, finely chopped
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1⁄2 round lettuce
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1x 50g can anchovies, drained, with each fillet cut in half lengthways
Preparation time: 5 mins, cooking time: 10 mins, serves: 10.
Easy to make, these curried eggs add a bit of spice to the buffet.
Method
- Blend the mayonnaise with the curry powder, and chutney until smooth.
- Taste and adjust seasoning.
- Shell and halve the hard boiled eggs.
- Place the halves in pairs rounded side upwards on a bed of lettuce
- Coat the eggs with the mayonnaise and garnish each half egg with a cross made from anchovy fillets