Curried egg and cos rolls
Ingredients
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8 eggs
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1/4 cup whole egg mayonnaise
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1/4 cup Greek yogurt
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1 tablespoon Dijon mustard
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1 tablespoon curry powder
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2 tablespoon chopped parsley
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salt and pepper
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2 baby cos lettuce, washed and dried
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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.