Stuffed egg salad

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.