Calder’s Kitchen Sillylilli Curried Eggs

|Andrew Anne-Marie Calder

Ingredients: (serves 2)

  • 2 Organic Free-Range Eggs
  • 1 Heaped Teaspoon of Mayonnaise 
  • 2 Teapoons of Calder’s Kitchen Sillylilli
  • To Garnish : a pinch of paprika or turmeric

Method:

  1. Boil the eggs for 10minutes.
  2. While the eggs are boiling, mix together the mayonnaise and Calder’s Kitchen Sillylilli
  3. When the eggs are boiled, drain and fill the pan with cold water. When the eggs are cool enough to handle, remove shells and cut the eggs in half lengthways.
  4. Carefully scoop out the yolks and add them to the Sillylilli mix. Mix well.
  5. Re-fill the egg whites with the mixture.
Serve with your favourite rice or dahl dish or with salad. (Shown here with a chickpea and lentil dahl) Garnish with salad and a sprinkling of paprika or turmeric. Can also be served individually as part of a vegetarian buffet.