Hard Boiled Eggs with Mild Curry Sauce
Serves 4
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Cook Time
1 hr
Cook Time
1 hr
  1. 12 eggs, hard boiled and peeled
  2. 250 ml (1 cup) water
  3. 375 ml (1½ cups) milk
  4. 1 x 70 g packet white onion soup powder
  5. 50 ml curry powder
  6. Prepared rice, pap or cous cous
  7. Fresh coriander leaves and chopped chilli to garnish (optional)
  1. Keep hard boiled and peeled eggs aside.
  2. Mix water, milk, onion soup powder and curry powder together in a saucepan.
  3. Bring to the boil over medium-heat while stirring frequently to avoid lumps forming.
  4. When the mixture starts to boil, lower the heat and simmer for 5 minutes, stirring frequently.
  5. Cut the hard boiled eggs in halve and place on a bed of rice, pap or cous cous.
  6. Pour the hot curry sauce over the egg halves.
  7. Garnish with coriander leaves and chopped chilli (if desired).
  8. Serve immediately accompanied by a chopped tomato, cucumber and onion salad (optional).
  1. Replace milk with coconut milk or cream for a richer and creamier curry sauce.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/