Make this curried egg recipe with Thai flavours as a great protein snack recipe or as an easy appetiser.
Ingredients
6 eggs
1 1/2 tsp Thai red curry paste
3 tsp Mayonnaise
2 tbsp lime juice
Baby Cos Lettuce -12 leaves
Coriander leaves -12 leaves
Method
Place the eggs into a saucepan and cover with water. Place the lid on the saucepan and bring to the boil, and when it starts to boil take off the lid and start timing for 8 minutes. Drain and cool under cold water, then peel
Cut the eggs in half lengthways, and scoop the yolks out into a bowl. Place the curry paste into a small non-stick frying pan and cook for about 1 minute, stirring
Cool slightly, and mix with the yolks, mayonnaise and lime juice until smooth
Spoon into a snap lock bag, and cut a 1cm hole across one corner. Pipe the mixture back into the egg whites
Sit an egg half on a baby Cos leaf, and top with a coriander leaf
Tips & Hints
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking
