4 eggs
3 tbsp (60 ml) low-fat natural yogurt
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) capers, well drained and chopped
1 bunch Watercress (salad cress), chopped
2 oz (50 g) seedless raisins, rinsed
salt and pepper, to taste
pinch of cayenne pepper
3 tbsp (60 ml) low-fat natural yogurt
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) capers, well drained and chopped
1 bunch Watercress (salad cress), chopped
2 oz (50 g) seedless raisins, rinsed
salt and pepper, to taste
pinch of cayenne pepper
for the garnish
lettuce leaves
Watercress (salad cress) sprigs
Watercress (salad cress) sprigs
method
1. To hard boil the eggs, place in a saucepan of boiling water, bring back to the boil and simmer for 10 - 12 minutes.
2. Place under cold running water, tap the shells and leave until cold, then shell, cut in half lengthways and gently remove the yolks.
3. Mix together the yogurt, mayonnaise, capers, watercress, raisins and seasonings.
4. Lay 1 or 2 lettuce leaves on each plate and place 2 egg white halves on top, cut side upwards.
5. Divide the yogurt mixture between the eggs, and fill each of the cavities.
6. Sieve 2 of the egg yolks over the stuffed egg whites (use the remaining yolks in another dish).
7. Garnish with sprigs of watercress.
2. Place under cold running water, tap the shells and leave until cold, then shell, cut in half lengthways and gently remove the yolks.
3. Mix together the yogurt, mayonnaise, capers, watercress, raisins and seasonings.
4. Lay 1 or 2 lettuce leaves on each plate and place 2 egg white halves on top, cut side upwards.
5. Divide the yogurt mixture between the eggs, and fill each of the cavities.
6. Sieve 2 of the egg yolks over the stuffed egg whites (use the remaining yolks in another dish).
7. Garnish with sprigs of watercress.
serving amount
serves 4
rate this recipe
7.7
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