Name: Curried eggs
Prep time: 10 min
Cook time: 10 min
Yield: 4
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

Serves: 4
Prep: 10 mins
Cook: 10 mins

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

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.
Scatter lettuce on a serving plate, dip each egg into the dukkah and place onto the lettuce. Scatter with spring onions and serve.