INGREADIENT

• 8 eggs
• 1/4 cup whole-egg mayonnaise
• 1/4 cup Greek yoghurt
• 1 tbs Dijon mustard
• 1 tbs curry powder
• 2 tbs parsley chopped
• 2 baby cos lettuce dried washed
• 4 mini whole meal seeded rolls
• 1 pinch salt and pepper *to taste

Direction

1. Bring a saucepan of water to the boil, add the eggs, and cook for 9 minutes.
2. Drain then plunge eggs into cold water to cool. Crack and peel. Chop up roughly, place into a bowl along with the mayonnaise, yogurt, mustard and curry powder.
3. Mash with a fork until fine like scrambled eggs. Add parsley and season.
4. Split the rolls, in half, add torn cos leaves add lashings of curried egg mix.