Stuffed eggs

Use as part of a tapas selection, salad or add to a pot-luck or barbecue meal.

Stuffed eggs


Serves 4-6

6 eggs, boiled, peeled and halved
2 Tbsp Malay curry sauce
chopped parsley
1 cup salad greens


Remove yolks from egg whites and place in a bowl.
Add curry sauce and mix well.
Pipe back into egg white halves.
Sprinkle with parsley and serve on salad leaves.

1 spring onion, very finely sliced
½ tsp canola oil
1 medium tomato, skinned, deseeded and finely diced
pinch salt
freshly ground black pepper, to taste

Heat a small heavy-based frying pan and stir fry the spring onion until cooked. Remove from heat and allow to cool.
Mix tomato and spring onions in a bowl and add to egg yolks in place of the curry sauce.
Add salt and pepper and mix.
Pipe or spoon mixture into egg white halves and serve, sprinkled with parsley.

For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 340kj
Protein 6.8g
Total fat 5.7g
- saturated fat 1.8g
Carbohydrates 0.8g
- sugars 0.6g
Fibre 0.1g
Sodium 99mg

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