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Curried Egg and Cos Rolls

Curried Egg and Cos Rolls

EA CurriedEggBaguettes 12359 1


  • 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




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.

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