Special Diet

Quick Curried Egg Salad

cook 10 mins
  • 8 hard-boiled eggs
  • 4 tomatoes, cut into wedges
  • 2 little gem lettuces, leaves separated
  • 1/4 cucumber, sliced
  • 200 ml (7 fl oz) natural yogurt
  • 1 tablespoon mild curry powder
  • 3 tablespoons tomato purée
  • juice of 2 limes
  • 6 tablespoons mayonnaise
  • thyme leaves, to garnish
  • salt and pepper
  • Halve the eggs and place on a large platter with the tomatoes, lettuce leaves and cucumber.
  • Mix the yogurt together with the curry powder, tomato purée, lime juice and mayonnaise. Season the dressing then pour it over the salad. Serve immediately, garnished with thyme leaves.
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