Curried eggs

Curried eggs
  • Serves: 4
  • Prep: 10mins
  • Cook: 10mins

Easy to make, these curried eggs add a bit of spice to a party and can be easily doubled for a buffet.

 

Ingredients

  • 6 medium hard-boiled British Lion eggs, shelled
  • 3 tbsp Greek yogurt or mayonnaise
  • 1-2tbsp medium curry paste
  • 1 tbsp smooth mango chutney
  • 1 tbsp lemon or lime juice
  • 1 little gem lettuce, shredded
  • 3 spring onions, finely sliced
  • 2 tbsp dukkah, to serve, optional

Method

  1. Cut the eggs in half lengthways with a wet knife blade. Scoop out the yolks and place in a bowl with the yogurt, curry paste, mango chutney and lemon juice. Mash well until smooth. Spoon the curried yolks back into the egg whites.
  2. Scatter lettuce on a serving plate, dip each egg into the dukkah and place onto the lettuce. Scatter with spring onions and serve.

Cooks tips

Dukkah is a Middle-Eastern spice and seed blend. It adds a lovely flavour and extra texture to the eggs.

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
214 6.8g 13.2g 15.5g 3.8g 1.5g

Click on the stars to rate this recipe:

3.6 / 5 rating (17 votes)

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