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Ingredients
- eggs 12
- mayonnaise 5 tbsp
- white wine vinegar 1 tsp
- celery salt ½ tsp
- Dijon mustard 2 tsp
- Tabasco sauce
- parma ham or black olives
- chorizo or avocado or hot-smoked paprika
- crayfish tails or spring onion or sriracha
- slow-roast tomatoes or chives
Method
-
Step 1
Put the eggs into cold water, bring up to a gentle simmer, then cook for 10 minutes. Drain and leave under cold running water until completely cooled.
-
Step 2
Shell and halve the eggs and pop the yolks out into a bowl. Mash with a fork, then beat in the mayo, vinegar, celery salt, mustard and a dash of Tabasco. Taste and season if needed. Spoon into a piping bag with a large star nozzle then pipe into the egg boats. Add your choice of toppings and serve.
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Nutritional Information
- Kcals 84
- Fat 7.6g
- Saturates 1.1g
- Carbs 0.2g
- Protein 3.7g
- Salt 0.3g
