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.