Stuffed eggs: creamy curry filling

10 servings By Food24
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Tap for method

Ingredients (9)

1.00 onion — chopped
garlic — small cloves
oil — for frying
3.00 ml curry powder — mild
2.00 ml cumin — ground
45.00 ml yoghurt — natural
45.00 ml mayonnaise
5.00 eggs — extra-large, boiled, halved
fresh coriander
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Sauté chopped onion and garlic in oil until tender. Add curry powder and cumin and fry until fragrant. Mix with natural yoghurt and mayonnaise and process with the egg yolks. Spoon onto the egg white halves and garnish with fresh coriander leaves.
Makes 10 halves.

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