Ingredients

• Egg6 pieces, extra-large
• Mayonnaise¼ cup
• Lemon2 tsp
• Parsley2 tbs
• Bread, white to serve
• Watercress to serve
• Spices, curry powder2 tsp

Steps

1. 1. Grease a shallow baking dish (4-cup capacity) that fits inside a large deep frying pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside frying pan. Fill pan with enough water to come 1cm up the sides. Cover with lid and cook over medium-high heat for 6 to 7 minutes. Turn off heat and let stand for 2 to 3 minutes with the lid on (see notes).
2. 2. Transfer eggs to a chopping board and coarsely chop. Transfer to a bowl.
3. 3. Stir in mayonnaise, lemon juice, curry powder and parsley. Mix well and season to taste with salt and pepper. Refrigerate until cold.
4. 4. Serve curried egg salad as is, or on fresh white bread and topped with watercress.