Thai Curried Eggs

Thai Curried Eggs

Australian Eggs

With the Melbourne Cup almost upon us, many people will be starting to think about hosting parties, as well as what delicious food to serve to guests.  Parties are always the perfect time to indulge and have fun, but also when people tend to forget about the nutritional value and benefits of food. Nutrient rich food doesn’t have to be boring, by serving a delicious array of dishes with high nutritional value, you can ensure your guests are well fed as well as contributing to their RDIs of key vitamins and minerals.  As eggs are an excellent source of protein, with one serving providing one quarter of the recommended dietary intake for adults, they are an ideal ingredient to include in party food. Good quality protein has been shown to contribute to greater feelings of satisfaction after eating and assist with weight management, your guests can enjoy a sumptuous buffet without over eating and suffering from post-party guilt.  Makes 12


  • 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

 

  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.
  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.
  3. Sit an egg half on a baby Cos leaf, and top with a coriander leaf.
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