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3 large eggs
2 tsp curry powder*
Pinch of paprika
Pinch of salt & pepper
1 tbsp chopped fresh parsley
¼ cup reduced-fat plain yoghurt*

* Gluten free if using gluten free curry powder and yoghurt

Savvy swaps

You can swap:

Cayenne pepper



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. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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