Recipes by Di Swann
1. Place the eggs in a saucepan. Cover with cold water. Bring to the boil and cook for 7-8 minutes. Drain and cool quickly in cold water. When cold, remove the shells and cut the eggs into quarters.
2. Arrange a bed of salad leaves on a platter. Place the egg quarters on the lettuce. Scatter over the celery, alfalfa and watercress sprigs.
3. Mix curry powder, mustard powder and lemon juice into Eta Thick‘N Creamy Mayo. Drizzle over the salad. Serve.