Hard Boiled Eggs with Mild Curry Sauce

Serves: 4-6

Cooking Time : 1 hour


  • 12 eggs, hard boiled and peeled (See The perfect boiled egg)
  • 250 ml (1 cup) water
  • 375 ml (1½ cups) milk
  • 1 x 70 g packet white onion soup powder
  • 50 ml curry powder
  • prepared rice, pap or cous cous
  • fresh coriander leaves and chopped chilli to garnish (optional)


  • Keep hard boiled and peeled eggs aside.
  • Mix water, milk, onion soup powder and curry powder together in a saucepan. Bring to the boil over medium-heat while stirring frequently to avoid lumps forming. When the mixture starts to boil, lower the heat and simmer for 5 minutes, stirring frequently.
  • Cut the hard boiled eggs in halve and place on a bed of rice, pap or cous cous.
  • Pour the hot curry sauce over the egg halves. Garnish with coriander leaves and chopped chilli (if desired).
  • Serve immediately accompanied by a chopped tomato, cucumber and onion salad (optional).