Curried Egg and Cos Rolls
Curried Egg and Cos Rolls
- Preparation time 20 mins
- Serves 4 people
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Ingredients
- 8 eggs
- 1/4 cup whole egg mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon curry powder
- 2 tablespoon chopped parsley
- salt and pepper
- 2 baby cos lettuce, washed and dried
- 4 mini whole meal seeded rolls
Method
- Bring a saucepan of water to the boil, add the eggs, and cook for 9 minutes.
- Drain then plunge eggs into cold water to cool. Crack and peel. Chop up roughly, place into a bowl along with the mayonnaise, yogurt, mustard and curry powder
- Mash with a fork until fine like scrambled eggs.
- Add parsley and season.
- Split the rolls, in half, add torn cos leaves add lashings of curried egg mix.
Nutritional Information
- Serving size 195g
- Energy 1560kJ 373kcal
- Protein 17.8g
- Total fat 26.3g
- Saturated fat 5.4g
- Carbs (total) 15.7g
- Carbs (sugar) 3.5g
- Sodium 491mg
- Fibre 3.6g
All nutrition values are per serve.