Classic kiwi curried egg salad

Place the eggs in a saucepan. Cover with cold water. Bring to the boil and cook for 7-8 minutes. Drain and cool quickly in cold water. When cold, remove the shells and cut the eggs into thick slices.

Arrange a bed of salad leaves on a platter. Place the egg slices on the lettuce. Scatter over the spring onions.

Mix curry powder into Eta Condensed Milk-Style Dressing. Spoon over the eggs to cover. Serve.