UPGRADEYOU RECIPES

Quick Curried Egg Salad

January 8, 2018

 

SERVES: 4

INGREDIENTS:

-8 large Eggs, hard-boiled
-4 medium Tomatoes, quartered
-2 Little Gem Lettuces, leaves torn
-½ Cucumber, sliced
-4 medium Radishes, sliced

DRESSING

-200ml Natural Yogurt
-1 tbsp Mild Curry Powder
-3 tbsp Tomato Puree
-2 Lemons, juice only
-6 tbsp Extra Light Mayonnaise

-Salt & Pepper to own taste

OPTIONAL - Garnish pinch of Dried Chilli Flakes

 

METHOD: 

1. Mix the dressing ingredients & half, or quarter, the hard-boiled eggs.

2. Assemble the salad in bowls, or on plates, sprinkle over chilli flakes, if using, & the salad dressing. Serve.

3. Suitable for packed lunches if seeds removed from tomatoes & cucumbers & dressing stored seperately until needed - to keep ingredients crisp.

CALORIES & MACROS PER SERVING:

Calories: 256kcals
Protein: 20g
Carbs: 18g
Fat: 11.5g
Fibre: 1.2g

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