'Cheap Eats' Recipes Courtesy of Australian Eggs
With the cost-of-living crisis continuing to squeeze household budgets and no end in sight, being able to feed the family well, but for less, has never been more important.
With a mix of meal time recipes to choose from, Australian Eggs has suggestions to feed the whole family on a budget.
Classic Curried Egg Salad Sandwiches
COST PER SERVE: $3.50
Prep time: 10 minutes
Cook time: 10 minutes
- 6 extra-large eggs (approx. 59g each)
- ¼ cup (60g) whole egg mayonnaise
- 2 teaspoons mild curry powder
- 2 teaspoons lemon juice
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- Thickly sliced white bread and watercress to serve
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides.
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on.
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl.
- Stir in mayonnaise, lemon juice, curry powder and parsley. Mix well and season to taste with salt and pepper. Refrigerate until cold.
- Serve on fresh white bread topped with watercress.
Tips & Hints:
- Alternatively, use the traditional method for making hard boiled eggs:
- Half fill a saucepan with cold water and gently lower the eggs into pan.
- Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes.
- Use a slotted spoon to remove the eggs from the water.
- Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.