Vegetable crisps with curry salt
Use up all your veggie peelings, as well as any loose left-over veg, and use them to make these epic crisps with an easy curry spice
Dressed eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 18 halves (3 each)
Skip to ingredients
- 9 eggs
- 4 tbsp mayonnaise
- 2 tbsp full-fat greek yogurt
- 1 tsp dijon mustard
- seaweed or nori flakessea salt flakes and urfa chilli flakes, to garnish
- chivesfinely chopped
- spring onioncut into thin curls
- coriander leaves
- toasted almondschopped
- fish roe
- radishthinly sliced
Nutrition: per serving
- kcal201
- fat16.4g
- saturates3.6g
- carbs1.2g
- sugars1.1g
- fibre0.4g
- protein11.9g
- salt0.6g
Method
step 1
Bring a pan of water to a simmer, carefully lower in 9 room-temperature eggs and simmer for 10 mins, then transfer to a bowl of ice-cold water to quickly cool.
step 2
Peel the eggs, then halve them. Scoop the yolks out into a bowl. Mash with 4 tbsp of mayonnaise, 2 tbsp of full-fat greek yogurt, 1 tsp of dijon mustard and some seasoning until you have a smooth paste. Spoon into a piping bag fitted with a plain or fluted nozzle.
step 3
Tip some seaweed or nori flakes onto a small plate, sea salt flakes and urfa chilli flakes onto another, and finely chopped chives onto a third.
step 4
Press a third of the egg halves into each mixture, cut-side down, then pipe the yolk mixture into the holes to fill them.
step 5
Decorate the tops with nori flakes, sesame seeds and spring onion curls; urfa chilli flakes, coriander leaves and chopped toasted almonds; or chives, fish roe and radish slices.
