Stuffed eggs

This is the seventies recipe but you can liven it up with chilli sauce or curry powder which we didn’t use.

Stuffed eggs with salad cream

Makes 8 halves of stuffed eggs


4 eggs

Salad cream

Paprika pepper

Parsley sprigs

  1. Put the eggs in hot water in a saucepan , bring the water to the boil, and simmer for 10 minutes.
  2. Remove the eggs and put into very cold water to stop the yolks from turning black.
  3. When cool peel off the shells, cut the eggs in half, lengthways and scoop out the yolk and put in a bowl.
  4. Mash the yolk with some salad cream and then with spoon or pipe back into the whites.
  5. To serve, sprinkle with a pinch of paprika and decorate with a sprig of parsley.

You can serve the eggs with silly fussy salad – tomato lilies, tassels of spring onions, radish roses and leaves of limp lettuce and of course, a jug of salad cream.

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