Curried eggs

Step 1
Place eggs in a saucepan, just cover with cold water and bring to a simmer. Cook for 6-10 minutes (depending on the size of the eggs).

Step 2
Drain the eggs, make a small crack in the shell to stop cooking and let cool in cold water. This helps make them easier to peel.

Step 3
In a large bowl, mash the eggs with a fork.

Step 4
Add the curry powder, paprika, parsley, salt and pepper and mix well.

Step 5
Stir through the yoghurt.

Serving suggestion: Add a sprinkle of sultanas, finely sliced spring onions and sunflower seeds for a twist on the classic. 

Food safety tip: If you are taking leftovers for lunch, eggs need to be kept cold so pack an ice brick.