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Method :
Place the
eggs in a pan of cool water and bring to the boil. Boil gently for 5
minutes then drain and immerse in cold water. (This will prevent the
yolks discoloring.) Finely chop the coriander and mint. Combine with
the mayonnaise, yoghurt, curry powder and sugar in a bowl. Gently
crack the eggs and peel off the shells. Cut the eggs in half
lengthways, arrange on the lettuce leaves and top with mayonnaise.
Serves 12
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