Curried egg salad

Curried egg garden salad
  • Yield : 1
  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m


  • 4 eggs
  • 1 butter lettuce, leaves separated
  • 1 telegraph cucumber, peeled, thinly sliced
  • 1/4 cup micro cress (see Notes)
  • 150g thick low-fat Greek yoghurt
  • 1 tsp curry powder
  • 2 tbs extra virgin olive oil
  • Pinch of cayenne pepper
  • 1 tsp nigella seeds (see Notes)


Step 1

Fill a small pan with hot water and add eggs. Bring to the boil, then reduce heat to low and simmer for 3-4 minutes until soft-boiled. Remove eggs with a slotted spoon, cool, then peel and quarter. Season and sprinkle with cayenne.

Step 2

Meanwhile, place yoghurt, curry powder and some salt and pepper in a small bowl. Stir well to combine. Stir in oil and set aside.

Step 3

Divide lettuce among plates. Arrange the cucumber and the eggs on top and dollop over yoghurt dressing. Scatter with cress and nigella seeds and serve.

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Nutritional Info

This information is per serving.

  • Protein

  • Dietary Fibre

  • Total Fat

  • Energy

  • Fat Saturated

  • Sodium

  • Carbohydrates

  • Cholesterol


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