- First hard-boil the eggs. Place in a large saucepan, cover with tepid water and bring to the boil. Reduce the heat and simmer for 7 minutes. Remove the eggs with a slotted spoon and place in a bowl of cold water to cool.
- Meanwhile, make the dressing. Put the olive oil, vinegar and mustard in a jar with a tight-fitting lid with salt and pepper to taste. Shake well, then set aside.
- Remove the shell from the eggs and cut each egg in half lengthways. Scoop out the yolks into a bowl using a teaspoon. Set the whites aside.
- Add the mayonnaise, yogurt, mustard powder, grated carrots and half of the snipped chives to the egg yolks, then mash together. Season with salt and pepper to taste. Using a teaspoon, spoon the egg yolk filling into the hollows in the egg white halves, mounding it up attractively.
- Using a vegetable peeler or mandolin, shave ribbons lengthways from the carrot, fennel and zucchini. Put the vegetable ribbons in a bowl with the lamb's lettuce. Shake the dressing again, then pour over the salad and toss together.
- Divide the salad among serving plates and top with stuffed egg halves. Sprinkle the top of the eggs with the remaining snipped chives, garnish with the chive lengths, then serve.
Some more ideas…
For a lightly curried filling, mix the egg yolks with ¼ cup (65 g) reduced-fat ricotta cheese, 1 tsp curry paste, 2 finely chopped spring onions and the grated carrot. * Add 2–3 finely chopped radishes to the stuffing mixture.
Eggs have often received negative publicity because of their cholesterol content. In fact, for most people, eating eggs and other foods rich in cholesterol has little detrimental effect on blood cholesterol levels. * Preparing vegetables just before use helps to minimise vitamin loss. * By mixing mayonnaise with yogurt, rather than using mayonnaise alone, the fat and kilojoule contents of a dish such as this can be reduced.
Each serving provides
GI estimate not able to be calculated because the carbohydrate content is minimal.