With Melbourne Cup almost upon us, you're probably thinking about hosting parties, and what food to serve your guests. Eggs are an excellent source of protein, and an ideal ingredient to include in party food.


  •   6 small (50g) eggs

  •   1 ½ tsp Thai red curry paste

  •   3 tsp mayonnaise

  •   2 tsp lime juice

  •   12 baby Cos lettuce leaves

  •   12 coriander leaves


  • 1.

    Place the eggs into a saucepan and cover with water. Place the lid on the saucepan and bring to the boil, and when it starts to boil take off the lid and start timing for 8 minutes. Drain and cool under cold water, then peel.

  • 2.

    Cut the eggs in half lengthways, and scoop the yolks out into a bowl. Place the curry paste into a small non-stick frying pan and cook for about 1 minute, stirring. Cool slightly, and mix with the yolks, mayonnaise and lime juice until smooth. Spoon into a snap lock bag, and cut a 1cm hole across one corner. Pipe the mixture back into the egg whites.

  • 3.

    Sit an egg half on a baby Cos leaf, and top with a coriander leaf.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 47kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 45mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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