Curried Egg and Cos Rolls

Prep: 10 minutes

Cook: 10 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

371

Recipe by: Australian Eggs

A serve of eggs provides a quarter of the recommended dietary intake (RDI) of protein for adults and a third of the RDI for children! Along with their nutritional value, eggs are tasty, convenient and affordable, making them an excellent part of a well-balanced, healthy diet.

Credit: Whisk Media Group

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Curried Egg and Cos Rolls

Ingredients:

8 eggs

1/4 cup whole egg mayonnaise

1/4 cup Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon curry powder

2 tablespoon chopped parsley

Salt and pepper

2 baby cos lettuce, washed and dried

4 mini whole meal seeded rolls

Method:

Bring a saucepan of water to the boil, add the eggs, and cook for 9 minutes
Drain then plunge eggs into cold water to cool. Crack and peel. Chop up roughly, place into a bowl along with the mayonnaise, yogurt, mustard and curry powder
Mash with a fork until fine like scrambled eggs
Add parsley and season
Split the rolls, in half, add torn cos leaves add lashings of curried egg mix

Tips & Hints:

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end and hold it under cold running water to help ease the shell off.