curried egg salad

Cook time : 15mins

Serves 2

Per serving : 305kCal / Carbs 9g / Protein 20g / Fat 21g

4 eggs

1.5 tbsp mayonnaise

1 tsp curry powder

2 dill pickles (diced)

1 tbsp dill (chopped)

salt & pepper

4 iceberg lettuce leaves

Place eggs in a large saucepan and cover with tap water. Bring water to boil. Once the water is boiling, cook the eggs for 6-7 minutes. You want them to be hard boiled.
Meanwhile, mix the mayonnaise, curry powder, pickles, dill, salt and pepper together in a medium size bowl.
Once the eggs are cooked, shell them and chop them into chunks. Add the eggs to the to dressing and toss really well to combine.
Place 2 lettuce leaves on each plate and divide egg mix evenly between.