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curried egg wonton cups

Rebecca's curried egg wonton cups

Points® value
Total Time
5 min
5 min
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Rebecca. This is her modern take on the classic curried egg. The crunchy wonton cups make a great vessel for the creamy curried egg mixture.


Wonton wrapper(s)

6 individual, (6 x 10g)


2 medium

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs

Curry powder

1 tsp

Cos lettuce

3 individual, baby leaves, shredded

Fresh dill

1 tsp, to garnish


  1. Preheat oven to 180°C. Line each hole in a 6-hole ⅓ cup (80 ml) capacity non-stick muffin tray with a wonton wrapper, pressing to form a cup. Bake for 4–5 minutes, until wrappers are firm and golden brown. Stand for 5 minutes, then remove wonton cups from muffin tray and allow to cool.
  2. Meanwhile, place eggs in a small saucepan, cover with water and bring to the boil. Boil for 8 minutes. Remove from heat, drain and rinse under cold water. Cool slightly, then peel off shells. Mash eggs in a bowl with yoghurt and curry powder. Season with salt and pepper.
  3. Place a small amount of lettuce in wonton cups, then top with curried egg. Garnish with dill to serve.


TIP: If you’re not using a non-stick muffin tray, lightly spray each hole with oil before lining with wonton wrappers