Thai Curried Eggs


  • 6 large Farm Pride eggs
  • 1 1/2 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. When the water 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.
  3. Place the curry paste into a small non-stick frying pan and cook for about 1 minute, stirring.
  4. Cool slightly, and mix with the yolks, mayonnaise and lime juice until smooth.
  5. Spoon into a snap lock bag, and cut a 1cm hole across one corner. Pipe the mixture back into the egg whites.
  6. Sit an egg half on a baby cos leaf, and top with a coriander leaf.

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