Prep Time: 12 mins
Serves: 10
Ingredients
6 small (50g) eggs
1 ½ tsp Thai red curry paste
3 tsp mayonnaise
2 tsp lime juice
12 baby Cos lettuce leaves
12 coriander leaves
Method
Step 1.
Place the eggs into a saucepan and cover with water. Place the lid on the saucepan and bring to the boil and when it starts to boil take off the lid and start timing for 8 minutes. Drain and cool under cold water then peel.
Step 2.
Cut the eggs in half lengthways and scoop the yolks out into a bowl. Place the curry paste into a small non-stick frying pan and cook for about 1-minute stirring. Cool slightly and mix with the yolks mayonnaise and lime juice until smooth. Spoon into a snap lock bag and cut a 1cm hole across one corner. Pipe the mixture back into the egg whites.
Step 3.
Sit an egg half on a baby Cos leaf and top with a coriander leaf.
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