• 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
  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 & Creamy Mayonnaise. Drizzle over the salad. Serve.

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2 Ratings

Reviews (2)

Supuni's Rating
Annabelle's Review | Rating

easy and luscious. Hubby loves eggs.