No spread is complete without a delicious helping of boiled eggs. Keep it simple with these mustard boiled eggs with dill and yoghurt (Turkish eggs style!).
SERVES 8 // COOKING TIME 21 min
½ cup low-fat yoghurt
2 tsp Dijon mustard
Zest and juice of 1 lemon
Salt and pepper
Handful dill, roughly chopped
1. Bring a pot of water to the boil. Carefully drop the eggs into the boiling water with a slotted spoon.
2. Cook for 6 minutes, so that the yolks are still jammy. Place in iced water immediately to stop the cooking process.
3. Mix the yoghurt, mustard, 2 tsp lemon juice, salt and pepper until smooth.
4. Halve eggs and place on a serving dish. Dollop the mustard-yoghurt on to each egg and garnish with dill and lemon zest.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
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