Curried egg and Greek yoghurt lunch pots

Name: Curried egg and Greek yoghurt lunch pots
Total time: 20 min
Cuisine: British
Ingredients: 6 eggs; 100g 0% fat Greek yoghurt; 1 tsp mild curry powder; 1 tsp lemon juice; 2 spring onions, finely sliced; 2 tbsp coriander, chopped; 1 cucumber, sliced; 100g mixed salad leaves; 1 tsp black pepper

Chopped boiled eggs in a mild curried Greek yoghurt dressing, spooned over cucumber and salad leaves.

Time20 min
LevelEasy
Costabout £1.45 a head

2 servings

Ingredients

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6eggs
100 g0% fat Greek yoghurt
1 tspmild curry powder
1 tsplemon juice
2spring onionsfinely sliced
2 tbspcorianderchopped
1cucumbersliced
100 gmixed salad leaves
1 tspblack pepper

Method

1
Lower the eggs into a pan of boiling water and cook for 9 minutes.
9 min
2
Cool them under cold running water for 3 minutes, then peel.
3 min
3
Mix the yoghurt, curry powder, lemon juice and pepper in a bowl.
4
Roughly chop the eggs and fold them through the dressing with the spring onion and coriander.
5
Divide the cucumber and salad leaves between two boxes.
6
Spoon the egg mix on top. It keeps in the fridge for up to 2 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.