Preparation time 10 minutes
Cooking time 10 minutes
1/4 cup whole egg mayonnaise
1/4 cup Greek yogurt
1 tbsp Dijon mustard
1 tbsp curry powder
2 tbsp chopped parsley
Salt and pepper
2 baby cos lettuce, washed and dried
4 mini whole meal seeded rolls
1 Bring a saucepan of water to the boil, add the eggs, and cook for nine minutes.
2 Drain boiling water, then plunge eggs into cold water to cool.
3 Peel the eggs and chop roughly chop them.
4 Place into a bowl along with the pre-measured mayonnaise, yogurt, mustard and curry powder.
5 Mash with a fork until fine like scrambled eggs.
6 Add parsley and season.
7 Split the rolls, in half, add torn cos leaves add lashings of curried egg mix.
The Carousel thanks Australian Eggs for this recipe.