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Tzatziki Egg Mayo Rolls |
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| Makes 6 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
6 medium eggs
6 tbsp tzatziki
4 tsp butter, for spreading
8 mini wholemeal submarine rolls
2 handfuls watercress or other leaves
For the tzatziki (6 tbsp)
small tub low fat yoghurt
1/2 cucumber
a few drops of lemon juice
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First, make the tzatziki:
grate the cucumber and let it drain in a colander. Then
squeeze out all the liquid and drain some more. Mix with
the yoghurt and stir in a few drops of lemon to taste,
some salt and pepper.
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Cook the eggs in a pan of
boiling water for 10 mins. Drain, then plunge into a bowl
of ice- cold water to cool.
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Peel and mash the eggs (I use
a knife and fork), then mix with the tzatziki; season to
taste with salt and pepper.
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Butter, then fill the
rolls with the egg mixture and top each with a little
watercress. The egg filling will keep in a chilled
airtight container for 2 days
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DAILY
DINNERS 
