This recipe turns plain boiled eggs into a delicious Indian snack, super-fast.
Serves: 2 people based on 6 eggs
Preparation time: 10 mins
Cooking time: 6 minutes
1 onion finely chopped
1 clove garlic
2 tbsp light mayonnaise
2 tsp garam masala
1tbsp mustard (not seeds)
Drizzle of coconut oil
Place eggs in a pan and cover with water. Bring to the boil and then simmer for 5 minutes, or until eggs are hard boiled.
Meanwhile sauté the onions and garlic in a small amount of coconut oil, then add in the garam masala.
Once the eggs are cooked, run under cold water, as this makes them easier to peel. Remove the shells and carefully cut in half. Take the yolks out and place it a blender with all other ingredients.
After blending the ingredients, simply spoon the mixture with a teaspoon back into the hollow egg whites.
You can season to taste and sprinkle a little smoked paprika to give that classic deviled eggs look.
TIP – These will keep for several days. Make up a larger portion and store in the fridge so you can grab and go.
Lucy Doyle is a successful Nutritional Coach and Speaker. After her own 30kg weight loss transformation she set up Lean with Lucy & Co, to help other women avoid industry fads and gimmick diets.