Ingredients (4 serves)
6 large eggs
59ml vegan mayonnaise
4 teaspoons Indian curry paste
1 tablespoon lime juice
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium cucumber, thinly sliced
12 large lettuce leaves, for wrapping
Prepare a large bowl with an ice water bath and set aside. Bring a medium pot of water to a boil over medium-high heat. Pierce the eggs with a clean drawing pin (this makes the eggs easier to peel after boiling). Lower the eggs into the water and bring back to a simmer. Start timer and cook for 6 minutes. Remove the pot from the heat and let the eggs sit in the water for 6 minutes.
Transfer eggs to the ice water with a slotted spoon. Let stand until cool enough to handle, 5 minutes. Gently crack the shells and peel the eggs. Chop the eggs and set aside.
In a large bowl, whisk together the mayonnaise, lime juice and curry paste until smooth. Add the eggs and green onions and stir to combine. Season with the salt and pepper. The egg salad can be stored for up to 2 days in an airtight container in the refrigerator.
To serve, place a few cucumber slices in a lettuce leaf. Place about 57g egg salad into each lettuce leaf, fold taco-style and serve.