EGG HORS’DOEVRES
THESE RECIPES ARE FOR STUFFING HARD BOILED EGGS. EACH VARIATION FILLS SIX EGGS
EGGS WITH CAVIAR
INGREDIENTS
4 spring onions, trimmed and very finely sliced
30ml (2 tbsp) sour cream
5ml (1 tsp) lemon Juice
25g (2 tbsp) caviar
salt and ground black pepper lemon rind and caviar, to garnish
1. Mix all the ingredients with the egg yolks, spoon back into the egg whites and garnish with lemon rind and caviar.
NUTTY DEVILLED EGGS
INGREDIENTS
40g cooked ham, chopped
4 walnut halves, very finely chopped
15ml (1 tbsp) Dijon mustard
15ml (1 tbsp) mayonnaise
5ml (1 tsp) white wine vinegar
few large pinches of cayenne pepper
salt and ground black pepper
paprika and gherkins to garnish
1. Mix together all the ingredients with the egg yolks, spoon into the whites and garnish with paprika and gherkin slices.
PRAWN AND CUCUMBER EGGS
INGREDI ENTS75g (1/2 cup) cooked peeled prawns, reserving 12 for garnish and the rest chopped
25g cucumber, peeled and diced
5ml (1 tsp) tomato sauce
15ml (1 tbsp) lemon mayonnaise
salt and ground black pepper
fennel sprigs, to garnish
1. Mix all the ingredients with the egg yolks, spoon back into the egg whites and garnish with prawns and fennel.
GARLIC AND GREEN PEPPERCORN EGGS
INGREDI ENTS
5ml (1 tsp) garlic puree or 1 large garlic clove, crushed
45ml (3 tbsp) whipped cream or creme fraiche
salt and ground black pepper
2.5ml (1/2tsp) green peppercorns, crushed to garnish
1. Mix the garlic, cream, egg yolks and seasoning. Place in a piping bag and pipe into the egg whites. Sprinkle with a few crushed peppercorns.