Australia's favourite, old-fashioned curried eggs is back! Made with a flavour combination that's been loved by generations, including that distinct curry powder flavour, be sure to add curried egg to your picnics, school lunches, grazing board and more.
Ingreadient:
- 6 extra-large eggs (approx. 59g each)
- ¼ cup (60g) whole egg mayonnaise
- 2 teaspoons mild curry powder
- 2 teaspoons lemon juice
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- Thickly sliced white bread and watercress to serve
Direction:
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides.
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on.
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl.
- Stir in mayonnaise, lemon juice, curry powder and parsley. Mix well and season to taste with salt and pepper. Refrigerate until cold.
