Stuffed egg salad

Here’s an old classic making a comeback. This stuffed egg salad is perfect for lunch. We think you’ll love it.

SERVES2
TIME TO MAKE15 - 30 mins
MEAL TYPEBrunch
TIME TO MAKE15 - 30 mins
MEAL TYPEBrunch

Try making this stuffed egg salad for lunch

Method

  1. To boil eggs; fill a medium saucepan with water. Bring to the boil, then carefully lower the eggs into the water with a large spoon. Boil eggs for 8 minutes.
  2. Meanwhile, finely dice cucumber and capsicum and place in a bowl.
  3. After eggs have cooked, turn off the heat and carefully remove eggs from the pot using a slotted spoon, place them in a bowl of cold water and allow to cool.
  4. Carefully peel shells off the eggs, and slice in half on the long side.
  5. Carefully scoop out the egg yolks using a small spoon and place in a bowl. Place empty egg whites on a board.
  6. To the egg yolks, add vegetables, yoghurt, curry powder, salt and pepper, mix together.
  7. Fill egg whites with the yolk mixture.
  8. Divide the lettuce, tomato and cucumber onto serving plates, drizzle dressing over salad.
  9. Top each salad with two egg halves. Garnish with parsley and serve.

Serving suggestion

  • Serve with a bread roll or ½ cup cooked couscous.

Variations

  • Use a pinch mustard powder in place of curry powder.
  • Add ½ teaspoon of freshly chopped herbs, e.g. parsley or chives, to the mixture.
  • eggs
  • 1/4 cup
    finely diced deseeded cucumber
  • 1/4 
    red capsicum
  • 1 tbsp
    plain, unsweetened yoghurt
  • Pinch 
    curry powder
  • Pinch 
    salt
  •  
    freshly ground pepper to taste
  • 1 cup
    torn lettuce
  • 1/2 
    tomato, sliced into wedges
  • 1/4 
    cucumber, thinly sliced
  • 2 tbsp
    salad dressing
  •  
    parsley springs for garnish
Per serve
  • Energy
    462kJ
  • Total Fat
    6.2g
  • Saturated Fat
    1.8g
  • Total Carbohydrate
    4.2g
  • Sugars
    3.8
  • Dietary Fibre
    1.9g
  • Sodium
    208mg