Curried eggs recipe

Curried eggs recipe

Easy to prepare, this curried eggs recipe transforms simple ingredients into a dish brimming with taste and visual appeal. Whether served at a party or as part of a family meal, curried eggs are sure to impress with their balance of spice and creaminess.

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

Curried eggs 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.

Nutritional information

Calories Carbs Protein Fat Saturates Salt
214 6.8g 13.2g 15.5g 3.8g 1.5g

Cooks tip

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

Rate this recipe

3.1 / 5 rating (122 votes)

Recipe author

This curried egg recipe is brought to you by the British Egg Information Service team. Alongside recipe inspiration, the Service educates consumers on the benefits of eating eggs, working with a panel of nutritionists to provide answers to all of your egg-related questions. Find out more about us.