Preparation time: 20 minutes

Ingredients

• 6 eggs

• 50 g unsalted cashew nuts

• 2 sticks of celery

• 2 spring onions

• 85 g Greek yoghurt

• 25 g low-fat mayonnaise

• 1 tsp maple syrup

• 1 tsp Natural Spices Hurry Curry seasoning

• ½ tsp Natural Spices turmeric

• 1 tsp Natural Spices parsley

• A pinch of salt and pepper

• 50 g raisins

• 1 tbsp lemon juice

• 1 baguette of your choice

Method

1. Place the eggs in a saucepan with water and boil for about 10 minutes until hard-boiled. Rinse under cold water and leave to cool.

2. Finely chop the cashew nuts, dice the celery and slice the spring onions into rings.

3. In a small bowl, mix the yoghurt, low-fat mayonnaise, maple syrup, spices and a pinch of salt and pepper.

4. Chop the boiled eggs into small pieces and place them in a large bowl.

5. Add the curry dressing and mix well.

6. Stir in the spring onions, celery, cashew nuts and raisins. Drizzle with lemon juice and mix thoroughly.

7. Slice the baguette. Heat a frying pan with a little butter or oil and toast the bread slices on both sides until golden and crisp. Repeat with all slices.

8. Spread the egg salad over the crostini.

Tip:
Sprinkle some fresh chopped chives over the crostini for extra flavour.

The egg salad can be stored in an airtight container in the fridge.