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- 6 eggs
- 2 stalks celery, sliced
- ½ cup alfalfa sprouts
- Baby watercress sprigs
- Mixed salad leaves
- ½ tsp mild curry powder
- ¼ tsp mustard powder
- 2 Tbsp lemon juice
- ½ cup Eta Thick & Creamy Mayonnaise
- 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.
- Arrange a bed of salad leaves on a platter. Place the egg quarters on the lettuce. Scatter over the celery, alfalfa and watercress sprigs.
- Mix curry powder, mustard powder and lemon juice into Eta Thick & Creamy Mayonnaise. Drizzle over the salad. Serve.
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