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 TYPELunch
TIME TO MAKE15 - 30 mins
MEAL TYPELunch
Find more great recipes and view nutritional information for this recipe on our website.
Try making this stuffed egg salad for lunch
Method
- 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.
- Meanwhile, finely dice cucumber and capsicum and place in a bowl.
- 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.
- Carefully peel shells off the eggs, and slice in half on the long side.
- Carefully scoop out the egg yolks using a small spoon and place in a bowl. Place empty egg whites on a board.
- To the egg yolks, add vegetables, yoghurt, curry powder, salt and pepper, mix together.
- Fill egg whites with the yolk mixture.
- Divide the lettuce, tomato and cucumber onto serving plates, drizzle dressing over salad.
- 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.
- 2eggs
- 1/4 cupfinely diced deseeded cucumber
- 1/4red capsicum
- 1 tbspplain, unsweetened yoghurt
- Pinchcurry powder
- Pinchsalt
- freshly ground pepper to taste
- 1 cuptorn lettuce
- 1/2tomato, sliced into wedges
- 1/4cucumber, thinly sliced
- 2 tbspsalad dressing
- parsley springs for garnish
Per serve
- Energy462kJ
- Total Fat6.2g
- Saturated Fat1.8g
- Total Carbohydrate4.2g
- Sugars3.8
- Dietary Fibre1.9g
- Sodium208mg
Try making this stuffed egg salad for lunch
Method
- 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.
- Meanwhile, finely dice cucumber and capsicum and place in a bowl.
- 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.
- Carefully peel shells off the eggs, and slice in half on the long side.
- Carefully scoop out the egg yolks using a small spoon and place in a bowl. Place empty egg whites on a board.
- To the egg yolks, add vegetables, yoghurt, curry powder, salt and pepper, mix together.
- Fill egg whites with the yolk mixture.
- Divide the lettuce, tomato and cucumber onto serving plates, drizzle dressing over salad.
- 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.
Ingredients
- 2eggs
- 1/4 cupfinely diced deseeded cucumber
- 1/4red capsicum
- 1 tbspplain, unsweetened yoghurt
- Pinchcurry powder
- Pinchsalt
- freshly ground pepper to taste
- 1 cuptorn lettuce
- 1/2tomato, sliced into wedges
- 1/4cucumber, thinly sliced
- 2 tbspsalad dressing
- parsley springs for garnish
Ingredients
- 2eggs
- 1/4 cupfinely diced deseeded cucumber
- 1/4red capsicum
- 1 tbspplain, unsweetened yoghurt
- Pinchcurry powder
- Pinchsalt
- freshly ground pepper to taste
- 1 cuptorn lettuce
- 1/2tomato, sliced into wedges
- 1/4cucumber, thinly sliced
- 2 tbspsalad dressing
- parsley springs for garnish
Nutrition Facts
Per serve
- Energy462kJ
- Total Fat6.2g
- Saturated Fat1.8g
- Total Carbohydrate4.2g
- Sugars3.8
- Dietary Fibre1.9g
- Sodium208mg
Try making this stuffed egg salad for lunch
Method
- 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.
- Meanwhile, finely dice cucumber and capsicum and place in a bowl.
- 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.
- Carefully peel shells off the eggs, and slice in half on the long side.
- Carefully scoop out the egg yolks using a small spoon and place in a bowl. Place empty egg whites on a board.
- To the egg yolks, add vegetables, yoghurt, curry powder, salt and pepper, mix together.
- Fill egg whites with the yolk mixture.
- Divide the lettuce, tomato and cucumber onto serving plates, drizzle dressing over salad.
- 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.
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